It’s Friday and that means it’s time for my last Valentine’s Day idea. Pink Mini Cheesecakes!
Seriously, how fun do these look! I’m totally smitten with them!
My initial plan was to make no bake cheesecake jars with cream cheese and mascarpone. But as usual my brain worked at lightning speed again and I found the idea of pink mini cheesecakes so much cooler! And cool they are! They are easy to make as well!

I guess it is fair to say that I have gone all out on the pinks this week and done it justice. Only Hello Kitty loves pink more than I do.
I had fun writing the blogposts, baking away in my kitchen, editing photos… but seriously how do people do it? Blogging everyday?! I’m just barely getting them online before it is midnight because there are so many other things to do! :)
I have actually considered blogging daily but now I’m not so sure.

But back to the food! That’s why we are here for!
These pink mini cheesecakes are smooth, super creamy and the perfect treat for the little hunger.
Each cheesecakes hides a little surprise.
I’ve added raspberries in the centre to break up some of the sweetness from the cheesecake. You can leave them out if you like.

Recipe Pink Mini Cheesecakes

Yields 6

Ingredients:

Crust:
10 oreo cookies, finely crushed
40 grams butter, melted

Cheesecake Layer:
280 grams cream cheese
1 egg + 1 egg yolk
1 tablespoon flour
80 grams caster sugar
1 teaspoon vanilla extract
3 tablespoons soured cream
pink food colour, e.g. Americolor Electric Pink
fresh raspberries

Cream layer:
100 ml double/whipping cream
sprinkles

Equipment:

6 or 12 hole muffin tin
cupcake cases
mixer
piping bag & nozzle

Directions:

Preheat the oven to 180 degrees Celsius (350F). Line the muffin tin with 6 cupcake cases.

Finely crush the oreos and pour melted butter over it. Stir with a fork to combine. Press the crumbs in the cupcake cases and flatten with a teaspoon. Bake for about 5 minutes.
Leave to cool slightly and add one raspberry to each cake.

In a bowl beat the cream cheese creamy. Add eggs, flour, sugar and vanilla and mix well.
Lastly add the sour cream and stir.
Add a few drop of pink food colouring and stir well. Pour the mixture in the cupcake cases and bake for 23 to 25 minutes. The cheesecakes are done when they still slightly ‘wobble’ in the centre. It will set in the fridge.
Leave to cool completely then refrigerate for at least 2 hours before serving.

Whip the cream to stiff peaks and fill a piping bag with it. Pipe small decorations on the cheesecake and finish off with some sprinkles.

Keep refrigerated.