For some reason I got pretty crafty for our last Wine Club when I decided to make and bring desserts. After learning how easy it is to make cheesecake, I thought why not make individual-mini cheesecakes for everyone. Adapted from this recipe, I tried to make mine semi-healthy, using organic mixed berry jelly and fresh blueberries on top, and reduced fat cream cheese (I heard using reduced fat can sometimes make the final product not taste as good, but I thought it tasted just as delicious). After letting them cool overnight, I tied yellow ribbon around the top, and they were ready to go. The best part about this recipe is you can add anything you want to the actual cheesecake recipe (I almost crushed Oreo’s to mix into them), and garnish them however you’d like – it’s very flexible which makes them perfect for a number of occasions.