cherry cheesecake last month, I felt well prepared for this day. And in fact I was. My brilliant husband gave me the idea to make *mini* cheesecakes, and I did just that! I used the same cheesecake filling as previously, but this time used my vitamix (rather than my food processor) and came out with a much smoother filling.
Then I subbed frozen blueberries for cherries in a simple fruit sauce recipe. I also added an extra half tablespoon of corn starch for a slightly thicker sauce.
I made my favorite graham cracker crust, patted it into cupcake papers with a large spoon, and set them for about 10 minutes in a 350-degree preheated oven.
I filled the cups about 2/3 of the way with the filling and baked for 25 mins. Finally, when they had cooled, I spooned on the blueberry topping.
I gotta tell y'all, this is one of the best things I've ever made! And look how pretty! I highly suggest making these for parties or any occasion.