Happy Monday, everyone! Hopefully you’re enjoying a long weekend, filled with relaxation, friends, family, and fun!
In case you didn’t notice, my blog got a much-needed facelift. All the content should still be totally simple to find, but I think it looks a little prettier, don’t ya think?
This weekend has been full of relaxation and moderate productivity. Basically, the best kind of weekend.
I picked up these two gems:
Ever heard of them? I’ve already gotten halfway through Naked Conversations, which is all about why businesses should start blogging. (And not an official “company” blog, but encouraging employees to blog. Cool, no?)
Sunday I spent a good bit of the afternoon in the kitchen, whipping up some predictably festive cheesecakes.
I decided to make little mini ones, because everything is cuter when it’s mini,
and I needed to justify why I bought a bunch of mini loaf pans from World Market…
Mini Blueberry Cheesecake
- 10 sheets of graham crackers
- 2 tbsp powdered sugar
- 4 tbsp melted butter
- 16 oz cream cheese (2 blocks)
- 2 eggs
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 1/2 cups blueberries
Preheat the oven to 325. Start by blending your graham crackers, powdered sugar, and butter in a food processor or blender, until everything is crumbly. Grease 10 mini loaf pans (if you don’t have that many, you can do them in batches, or use a 9X9 pan and do it all at once. You’ll just have to play with the bake time. ) and press the crust into each pan. (About 2-3 tbsp per pan.) Bake for 6 minutes, then set aside to cool.
Clean out your blender or food processor, and then blend the cream cheese, eggs, powdered sugar, and vanilla. It should be smooth. Scoop out ~1/4 cup filling into each little pan, right on top of the crust. Top with blueberries, and use a knife to smooth out the filling across the pan. The blueberries don’t have to be totally covered, just lightly mixed in. Bake for 8 minutes, and then let cool, and set in the fridge for at least an hour.
Sure, it’s a little more time consuming to do individual pans… but they’re so adorable! Plus, they bake and cool faster!
Serve with some sliced strawberries, and enjoy!