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 .