Ingredients:

  • 150g (5.3 oz) digestive biscuits, finely crushed
  • 50g (1/4 cup or 4 tablespoons) unsalted butter, melted
  • 1 tablespoon granulated sugar (15 ml)
  • 450g (16 oz) cream cheese, softened
  • 150g (3/4 cup) granulated sugar (150 ml)
  • 1 large egg (plus one yolk), lightly beaten
  • 1 teaspoon vanilla extract (5 ml)
  • 2 tablespoons heavy cream (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 200g (7 oz) mixed berries (strawberries, raspberries, blueberries), fresh or frozen
  • 2 tablespoons granulated sugar (30 ml)
  • 1 tablespoon lemon juice (15 ml)

Instructions:

  1. Combine crushed biscuits, melted butter, and sugar. Press into muffin liners. Chill for 30 minutes.
  2. Preheat oven to 325°F (160°C). Bake crusts for 5 minutes. Remove and cool.
  3. Beat cream cheese and sugar until smooth. Beat in egg, yolk, vanilla, cream, and lemon juice.
  4. Spoon filling into crusts, filling ¾ full. Bake for 20-25 minutes.
  5. Turn off oven, crack door. Cool in oven for 30 minutes. Cool completely on wire rack. Chill for 2+ hours.
  6. Combine berries, sugar, and lemon juice. Cook until berries soften, about 5-7 minutes. Cool.
  7. Spoon berry topping over chilled cheesecakes. Garnish as desired. Serve valentines mini cheesecakes and enjoy.