Miniature Blueberry Cheesecake Bites

YUM.

Okay, I've never made cheesecake before. I don't think I've ever even considered what's in it. There's no flour or anything, so I think its more like a pie than a cake. But I digress. I asked my friend what to make him for his birthday (which was three days ago, oh well) and he said he'd rather have blueberry cheesecake over a traditional birthday cake. So, here I am making cheesecake for the first time.

& It is SUPER easy to make. I decided to make them in cupcake liners because, well, cheesecake (cheesepie?) is very rich, and a bite or two is all you really need. Plus, they cook and cool quicker, so for those of you who are impatient to sample your baked goods- this is the recipe for you.

Ingredients

For The Crust
100 grams of graham crackers (grams of grahams!)
half a stick of butter, melted
tablespoon sugar

For The Cheesecake
16 ounces of cream cheese
4 ounces sour cream
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla

How To Do It
1. Crush the graham crackers until finely crumbled. Add sugar and melted butter and stir. Mixture should be chunky but still pretty crumbly.

2. Spoon tablespoonfuls of crust mixture into cupcake paper-lined muffin tin. Use your thumbs to press the mix down into a solid pat. Refrigerate for 15 minutes.

3. To make the cheesecake mixture, start with cream cheese at room temperature. Blend well with sour cream and sugar until fluffy. Add eggs one at a time and the vanilla, mixing well after each addition.

4. Spoon cheese mixture into the cupcake liners, only about 3/4 from the top.

5. Dot the top with blueberries, or another berry if you prefer. I also sprinkled some of the leftover graham cracker mix on the top for a little extra garnish and crunch.

6. Bake at 325 degrees for 25-30 minutes, or until cheesecakes puff up slightly and start to color.

7. Let cool IN BAKING PAN for 15 minutes or so, then remove and let cool in the refrigerator for a few hours.