Lemon Blueberry Mini Cheesecakes

Ingredients:

Directions:

1. Add the blueberries, 1 Tbsp sugar, and 1 tsp lemon juice to a saucepan and stir to combine. Heat over medium heat and cook until the berries soften and begin to release their juices. Mash the berries as they cook. Once mashed and the mixture begins to bubble, whisk together the cornstarch and water, and stir into the saucepan. Continue to cook for another minute to allow the mixture to thicken. Remove from the heat.
2. Place a fine mesh strainer over a bowl. Pour the blueberry mixture into the strainer and allow the juices to flow through. Use a spoon to help the mixture along. Discard the larger pieces in the strainer. Let the blueberry sauce cool.
3. Preheat the oven to 325 degrees F. Line 12 muffin cups with cupcake liners.
4. Combine the graham cracker crumbs, 3 Tbsp sugar, and the melted butter in a mixing bowl. Stir until well combined. Evenly distribute the mixture between the 12 muffin cups. Use your fingers to press down and form an even layer (this is the cheesecake crust).
5. Bake for 5 minutes then remove from the oven and set aside. Keep the oven turned on to 325 degrees F.
6. Add the cream cheese and ½ cup sugar to the bowl of a stand mixer. Use the paddle attachment to beat until smooth.
7. Add ¼ cup lemon juice, lemon zest, and vanilla extract, and mix until combined.
8. Add the eggs, one at a time, and mix on low speed until incorporated. Do not overmix.
9. Use a cookie scoop to add the cheesecake to each muffin cup. Do not overfill, you might have a small amount of leftover batter.
10. Add a small spoonful (about 1 tsp) of the blueberry mixture to the top of each cheesecake. Use a toothpick to swirl the blueberry mixture into the cheesecake.
11. Bake for 17-20 minutes or until the cheesecake is set.
12. Let cool in the pan for about 30 minutes, then remove and place in the fridge to finish cooling for at least 3-4 hours. Serve chilled.