Blueberry Cheesecake Cups

Oh, how I love cheesecake. It's creamy, rich and can serve as a blank slate to incorporate other sweet and savory flavors. But let's focus on the sweet version, shall we? I'm thrilled that I've got a recipe for these Blueberry Cheesecake Cups... and it's one that can be easily made as gluten free! This is currently my favorite sweet treat recipe at the moment because the base recipe is so versatile. Baking these in cupcake form versus a whole cake is also great for portion control. Well, kinda, unless you get carried away (like me)... If you think cheesecake is intimidating to make, no worries. This one is as easy as they come! Using a combination of mascarpone cheese and cream cheese, sugar, lemon juice and zest, vanilla, eggs and just a touch of flour, the cheesecake filling comes out creamy and light. It's not too dense and that's due to the combination of cheeses. The recipe below involves blueberries, but feel free to use whatever other berries you'd like as a topping... or even enjoy them plain! Now this is a crustless cheesecake cup recipe so another option is to make a simple graham cracker crust to place on the bottom of each cup before adding the filling. A tablespoon in each lined cup is perfect. If you can find gluten free graham crackers (thank you Colin!), try it in place of the regular graham crackers for a totally gluten free version.