Let’s talk about cheesecake…again. If you’ve been following along on this journey, you know that I have made many cheesecakes (all mini status, of course) since the beginning of the year. I once asked myself, “Can one have too much cheesecake?” to which I always answered no. I never thought the phrase ‘too much cheesecake’ was a valid one.
Well, unfortunately, I’m here to say that it is. I made both Mini Cherry Cheesecakes [4] and these mini blueberry cheesecakes on the same day, six of each, and I can absolutely say that there is such a thing as too much cheesecake. Makes me sad to type those words, but you don’t know too much cheesecake until you attempt to eat 12 mini ones. I got three in before giving up and realizing that my mom, brother, and neighbor were all too eager to take the rest. Thanks, guys. You saved me from cheesecake sickness, I assure you.
Well, it’s been 34 days since I had any cheesecake so it doesn’t pain me too much to write this post. Truthfully, Cheesecake, I needed a break. For that I am not (too) sorry.
I will say that if we are playing the versus game, I preferred the blueberry cheesecakes over the cherry. (But my favorite so far has to be the ones with salted caramel [5].) These blueberries are not from a can like the cherry mixture, but instead they are cooked over some heat with lemon juice, sugar, and vanilla extract. It smelled and tasted fantastic. When you get to the point where the blueberries burst in the pan, you are rockin’ and rollin’.
Enjoy National Blueberry Cheesecake Day because I can’t and somebody has to.
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[4] Mini Cherry Cheesecakes: https://thefoodiepatootie.com/recipes/national-cherry-cheesecake-day/
[5] salted caramel: https://thefoodiepatootie.com/recipes/national-cream-cheese-brownie-day/
[6] Print Recipe: https://thefoodiepatootie.com/national-blueberry-cheesecake-day/print/