I found the most darling sprinkles in the Easter section at Target and had to find a way to use them this weekend (to justify buying another bottle of sprinkles, you know?). I took a classic cheesecake recipe and stirred them into the batter for a funfetti-style look — don’t they look like they’re watercolored on top? I also mixed up the recipe and used gluten free cookies in lieu of a graham cracker crust to make them gluten-free for a few the guests and my in-law’s Easter dinner — a simple swap-out and they tasted nearly the same! And for a festive look I nestled them in some Easter grass on a big serving plate — like little eggs in a basket.

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I couldn’t bear turning the oven on in our apartment this weekend, (it’s been quite the heat wave) so I had to get creative making a dessert to bring along to a friends BBQ. I picked up a frozen cheesecake at the grocery store and chopped it up into small cubes, and layered the cheesecake bites with fresh blueberries and raspberries in pint-sized mason jars. To make them look a little more special, I used cut up fabric pieces from bandanas to top the lids, and used washi tape to affix mini spoons to the jars. We kept them in the freezer right up until they were ready to be served, and the result was a cool, handheld treat for our day by the pool!
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This weekend I decided to make some sweet treats to bring to an Easter celebration. I love any sort of food that can be consumed in bite sized servings (because, let’s be honest, then I have an extra hand to hold my glass of wine).  So when I read the name of this recipe “two bite lemon cheesecakes” — I was sold. Plus is there anything prettier than the combination of bright yellow lemons and deep blue blueberries? Yum!

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You can find the recipe here.