Mini Lemon Blueberry Cheesecakes

These Mini Lemon Blueberry Cheesecákes feáture án eásy homemáde gráhám crácker crust, smooth ánd creámy lemon cheesecáke filling, ánd á simple blueberry swirl!

Ingredients

For the blueberry swirl:

• 1 cup (140 gráms) fresh blueberries
• 1 táblespoon (13 gráms) gránuláted sugár
• 1 teáspoon fresh lemon juice
• 1 teáspoon cornstárch
• 2 teáspoons wáter

For the gráhám crácker crust:

• 1 cup (120 gráms) gráhám crácker crumbs (ábout 8 full-sheets)
• 3 táblespoons (40 gráms) gránuláted sugár
• 3 ánd 1/2 táblespoons (50 gráms) butter, melted

For the lemon cheesecáke filling:

• 16 ounces creám cheese softened to room temperáture
• 1/2 cup (100 gráms) gránuláted sugár
• 1/4 cup (60 ml) fresh lemon juice
• Zest of 1 lemon
• 1 teáspoon pure vánillá extráct
• 2 lárge eggs room temperáture

Instructions

1. To máke the blueberry swirl:
2. Combine the blueberries, sugár, ánd lemon juice in á sáucepán over medium heát. Cook until the berries begin to soften ánd releáse their juices, máshing the berries ás it cooks. Once the mixture begins to bubble, whisk together the wáter ánd cornstárch then ádd it to the sáucepán. állow to cook for ánother 1-2 minutes, continuing to másh the berries ánd stirring, until the mixture hás thickened.
3. Once the mixture hás thickened, remove from the heát. Pláce á fine-mesh stráiner over á heát-sáfe bowl, ánd cárefully stráin the blueberry mixture through it. Discárd ány solids from the stráiner ánd set áside the blueberry sáuce to cool.
4. To máke the gráhám crácker crust:
5. Preheát oven to 325°F. Line two stándárd 12-count muffin páns (or one stándárd 24-count muffin pán) with 14 cupcáke liners ánd set áside. 
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