Impress your Valentine with these passionate mini cheesecakes – perfect for two


  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 4 T butter, melted


  • 1 T gelatin powder
  • 1/4 cup cold water
  • 8 oz (1 cup) cream cheese
  • 1/2 cup sugar
  • dash of salt
  • 3/4 cup milk
  • 4 T lemon juice
  • 1 cup cream, whipped
  • Blueberry puree (from frozen B.C. blueberries or fresh when in season), divided into two portions: 20g and 60g


  1. Combine crust ingredients. Press into 3”x3” ring lined with parchment, ¼ full. Set in refrigerator.
  2. Combine water and gelatin powder, set aside.
  3. Combine cream cheese, sugar and salt.
  4. Add milk gradually. Then juice.
  5. Melt gelatin mix, and add.
  6. Chill till slightly thickened.
  7. Gently fold with whipped cream.
  8. Divide into 3 equal parts.
  9. Leave the first portion natural.
  10. Fold 20g of puree in the second portion till combined and repeat the same for the third portion of mix with the remaining 60g of puree.
  11. Pour natural mix 1/4 of the ring mold over crust and freeze to set for 15 minutes. Repeat the same process with the next two portions of the mix creating a gradient and set the cakes in the freezer overnight.
  12. Once frozen remove the ring, peal off the parchment and place in the refrigerator to thaw.
  13. Garnish with mint if desired.

Makes four to five 3" cakes.