Valentines Mini Cheesecakes with Fresh Fruit

17 Feb

For Valentines Day, I made some mini cheesecakes topped with fresh mango, blackberries, and raspberry sauce. They turned out so beautiful! These took some doing, but I think they were worth the effort.

Although most of my cheesecakes came out pretty flat on top, there were a few that shrunk up all funky and concave. I tried doing looking around online and I hear over-beating the batter or over-baking the cakes will cause this to happen, but since only a few of the cakes per batch shrunk up, I’m not sure what actually caused it. They tasted fine, so it wasn’t that big a deal; plus the fruit topping covered the funky tops nicely! Also, I found these cute heart-shaped paper doilies at Michael’s. So perfect!

Here is the cheesecake recipe with conversions already made. Full directions for baking are here. Bake at 350 degrees for 17-20 minutes.CRUSTS

  • 1 1/2 cup crushed graham crackers or vanilla biscuits
  • 6 Tbsp melted butter


  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 Tbsp lemon juice
  • 1/3 cup heavy cream

RASPBERRY COULIS (halved from original recipe found here)

  • 1 quart raspberries
  • 1/4 cup sugar
  • 1/2 cup orange juice

Mix in sauce pan and bring to a boil for 5-10 minutes

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