I went to the orthodontist yesterday and got awesome news.
After 4 torturous months, I can now take off my retainers more than 3 times a day!!
Why is this so exciting, you ask?
Because I can eat more again!!
OK, that is a HUGE deal.
To celebrate, I’ll show you these mini cheesecakes that I made:
By mini, I mean they are not the size of an actual cheesecake.
But they’re not the size of a mini cupcake. They are made in regular muffin pans.
So are you as thrilled as I am?
I’m guessing if you are, it’s because of the cheesecakes and not the retainers…
That’s ok, as long as everyone is happy. 🙂
Did I mention that these cheesecakes are yummy, very easy to make, and lower in fat?
I hope THAT got your attention!
Now I’m off to eat some more.
Need to make up for lost time, you know…
Blueberry Swirl Mini Cheesecakes
(adapted from Kraft Recipes– I used their recipe for cheesecake, but made my own crust and swirl)
- 2 1/2 Tablespoons melted butter
- 2 Tablespoons brown sugar
- 1 C crushed graham crackers
Combine butter, graham crackers and sugar until well blended and moist.
Press into each cupcake liner (I used about 1 1/2 Tablespoons each)
- 2 pkg. (8 oz. each) Cream Cheese, softened (I used 1/3 reduced fat cream cheese)
1/2 tsp. vanilla
- 2 eggs
- 1/2 cup sugar
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended.
Top crust in cupcake liners.
- 1/2 C blueberries
- 1 Tablespoon sugar
Combine the blueberries and sugar in a food processor until smooth (I had to remove the skins because I couldn’t get them all smooth!)
Drop a few dots over the cheesecake filling.
Use a toothpick or knife to swirl.
Once they are ready:
Bake for 20 minutes at 350 degrees.
Cool and then refrigerate for 2-3 hours.