Happy (almost) Valentine’s Day! To celebrate, I’m sharing these adorable raspberry lemon cheesecakes with you, because what says love more than cheesecake? I originally developed this recipe for a pink-themed baby shower – they were such a hit. Valentine’s Day seemed to be the perfect excuse to reintroduce these cute, handheld, mini-desserts. Not only do they fit the Valentine’s Day colour scheme, they take a fraction of the time to cook versus making an entire cheesecake. I took my favourite cheesecake recipe, added some raspberry purée, fresh lemon zest to brighten up the flavour, and baked them into individual portions using muffin tins. I was pleasantly surprised that the recipe fit perfectly into 24 muffin cups – it was meant to be! Lining the muffin tins with paper liners makes for a quick cleanup and it is easy to get these cheesecakes out of the pan.