Cherry-lemon mini cheesecakes

Valentine's Day is just around the corner and I had this idea of making minis with lovely hearts on top . In reality , the heart-shaped design that I envisioned looks like Pac-Man chasing each other and some even resembles sperm cells *see the 3rd photo below* lol  Need to process the topping until smooth next time .

I need to used up the remaining cherry and strawberry sauce that I made more than 2 weeks ago . No food poisoning , so far .  I can eat only so much crackers with this sauce and making these cheesecakes is one surefire way to consume it once and for all . 

I used the recipe that I've seen at Bon Appétit , it calls for only 1 package of cream cheese ; baking it is as straightforward as you can get and no water bath ! Instead of baking it in an 8-inch square pan , I used the oddball size muffin liners that I have on hand , just perfect for these minis since you don't have to grease it . The serving size is really good if you're craving for something calorific but you don't want to make a super size version *see last photo*.

Of course , you can just buy a slice to satisfy your craving ! 

Please check original recipe @ Bon Appétit

Makes one 8-inch square cheesecakes or eight 2 1/4 x 1 1/4-inch minis

Crust :

130 grams speculoos , finely crushed 
20 grams salted butter , melted

Filling :

1 8-oz / 227 grams cream cheese , room temperature
1/3 cup vanilla sugar 
1 large egg , room temperature
4 tablespoons sour cream , room temperature
2 tablespoons fresh lemon juice 
zest of one lemon 

about 1/4 cup pureéd cherry and strawberry sauce  

Preheat oven to 350°F / 180°C .  Mix crushed biscuits and butter together ; press crumbs , about 2 heaping tablespoons each , evenly into 8 muffin liners . Bake for 12 minutes , place crust into freezer while preparing the filling . 

* With an electric mixer , beat cream cheese and sugar in a large bowl until smooth , scraping down sides of the bowl . Add in the sour cream , beat for 1 minute , add in egg , beat until just combine then the lemon juice and zest . Divide mixture into the prepared liners . Drop 3 dots of the pureéd sauce on top of the batter and lightly drag the toothpick on top of each dot .  

* Bake cheesecakes for 25-30 minutes or until slightly puffed and set in the center . Leave in the oven with door slightly ajar for 30 minutes . Cool completely in a wire rack and chill in the fridge for at least 4 hours before consuming . 

Cherry and strawberry sauce 

1 1/2 cup frozen cherries 
1/2 cup fresh strawberries , hulled 
1/3 cup sugar or more if desired
2 tablespoon water 
zest of 1 lime 
2 teaspoon lime juice

2 tablespoon water mix with 1 teaspoon tapioca starch 

* In a small saucepan , combine cherries , strawberries , sugar , water , zest and juice of lime . Let boil and cook over medium heat for 8-10 minutes or until mixture thickens , add in the starch mixture and cook for 1 minute . Transfer sauce into a heatproof bowl and let cool completely before using . 


  1. It looks very good, gosh, i almost forgot about 14 february!

  2. o fresh cherries...they must be very expensive at this time of year. The cheesecake looks so beautiful and divine!

  3. We love cheesecake Anne..and the cheesecake you made looks so cute too:)

  4. Hi Anne, your mini cheesecake looks cute and pretty. Delicious too!

  5. These lovely pretty Cherry-lemon mini cheesecakes looked so yummy-licious !


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