Cheesecake cups

First of all, I want to apologize for not updating my blog for awhile. I know, there are a few people who actually follow my blog, and I want you to know that I haven't forgotten about you. Most of you already know, through my Facebook, that we have been going through some stuff lately, and that has taken up much of my time. But, I've had a post waiting for almost 2 weeks, that hopefully if my children give me a spare minute, I can type up quickly, lol.

As most of you know, I've been trying to find new things to make, and this was one that I just couldn't pass up. I found the recipe here. Cheesecake cupcakes

Basically what it is, is individual cheesecakes. They are so yummy. Now, the recipe originally called for raspberries, but do you have any idea how hard it is to find raspberries during winter in PA? Apparently it's impossible. So, I chose blueberries instead. It was wonderful. Next time though, I think I will choose to get a raspberry or strawberry preserve and skip the step of pureeing my own fruit.

When I made this recipe, I only made half the recipe, because I didn't want to waste cream cheese, in case I didn't like it. Well, I was wrong. I should have just made the whole batch, because these did not last in my house for very long. So if you like cheesecake, just do yourself a favor, and make the whole thing.

I also think that the butter isn't quite enough, so I melted a little bit extra and added to the graham cracker crumbs. Before adding the butter, I couldn't get the crust to press down right, and it crumbled too much. So start with what is recommended, but add a little more if you find yours is crumbling, too.

One more thing: If you're like me, and have never made cheesecake before, the toothpick test does not work. Just trust the time stated for baking. They turned out perfect. :)

If you try these, let me know what you think of them. I always love to hear about things you've made. Now, here are the before baking and after baking pictures.