I’ve been noticing my childs little brain growing these days. As in literally, before my eyes. Where as she once simply inspected toys, she now figures them out. Putting her tiny little ducks inside of a cup, watching her face in the moment of realization where she understands that the pieces of her blocks go back on the posts of her train. She is learning. Quicker and quicker each day. She understands when I tell her to do something. And then she does it. It’s insane, and quite possibly one of the coolest parts of parenting so far.

When I made these little cheesecakes she happily played at my feet. She entertained herself for a good 20 minutes. Something I previously would have never thought possible. But she’s becoming so independant, fiercely so. Trying to kiss her cheeks results in a hand pushing your face away almost every time.Back to cheesecake. The only baking you do is for the crusts, the rest gets beaten in a mixer and sets in the fridge. And these are painfully good. Intensely so. I need to realize anytime I make these I should probably make double as I eat 5 in a matter of 2 minutes. They’re addictive. And so easy. Did I mention they’re adorable? Perfect party food.

Mini Berry Cheesecakes

Makes 48 mini cheesecakes

Ingredients

For the crust:

1 1/2 cups crushed graham crackers
3 tablespoons sugar
7 tablespoons melted butter

For the filling:

8 ounces cream cheese, softened
8 ounces mascarpone cheese, softened
1 cup confectioners sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract

For the topping:

1 pint fresh blueberries, blackberries or raspberries
3 tablespoons sugar

Directions

1. Make crusts: Preheat oven to 350 degrees. Mix crushed graham crackers, sugar and butter until well combined. Press into lined muffin cups and bake for 10-12 minutes. Cool completely.

2. Make topping: Heat berries and sugar over medium heat until berries have just started to break down. Remove from heat and cool completely.

3. Make filling: In a mixer beat cream cheese, mascarpone, confectioners sugar and vanilla until light and fluffy. Transfer to a pipping bag with a large tip. Pipe into crusts, filling 3/4 full. Spoon bluberry topping over filling. Refridgerate at least 2 hours and up to 1 day prior to serving.