Cheesecake has always been one of my favorite desserts because it’s super sweet and kind of cheesy in a comforting way. Originally, I was going to make mini pumpkin pies, but the mini crusts I bought were actually graham cracker crusts. Since cheesecake uses a graham cracker crust, I decided to make mini blueberry cheesecakes instead. These mini blueberry cheesecakes turned out really good, but they were even better after being refrigerated. There’s just something about a cold chunk of sweetness entering your mouth that brings me warm chills. I think I generally prefer cold desserts over warm ones. The only warm desserts I really enjoy are cookies — especially when they’re soft and chewy. But back to the cheesecake! The recipe was originally for a full-sized cheesecake, so I just followed the same instructions for the batter and filling. From that, I made a total of 18 mini cups with a little extra leftover. I think the recipe could easily make about 20 to 25 cups. Like most recipes, you just mix everything together and bake it. I did mess up a little, though, because I forgot to let the cream cheese and other ingredients come to room temperature. To fix that, I let the cream cheese sit in warm water, and it turned out fine in the end. This was definitely a lesson learned for next time. This dessert was actually for our 2024 Friendsgiving! I originally wanted to make pumpkin pie because, you know, that’s the classic Thanksgiving dessert. But it’s okay, no one really asked for it anyway. I give this recipe 5 cactuses out of 5. I do wonder if it would’ve tasted even better if I had mashed up the blueberries and made a jam topping instead. That’s probably just personal preference since I don’t really like whole blueberries. Either way, it was a total success that night! Also props to my friend Erick. He's been taking photos of my deserts in the beginning. I didn't bother to because I didn't think about making this website at the time.