Mini Blueberry Cheesecakes
1. Make the Blueberry Sauce Topping:
In a saucepan, combine 2 cups blueberries, 1/2 cup sugar, and 5 tablespoons fruit nectar.
Bring to a simmer over medium heat and cook for 10 minutes, stirring often and crushing the berries with the back of a fork until it thickens.
If the sauce is too thin, create a slurry with 1 tablespoon cornstarch and 1 tablespoon water in a separate bowl. Add it to the sauce, letting it cook for a couple more minutes until thickened.2. Prepare the Cheesecake Crust:
Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a food processor, pulse 9 graham crackers into fine crumbs.
Add 2 tablespoons sugar and 3 tablespoons melted butter, pulsing until fully combined.
Divide the mixture evenly among the muffin tins and press down firmly using a small glass or the back of a spoon.
Bake for 10 minutes, then remove from the oven and set aside to cool.3. Make the Cheesecake Filling:
In a large mixing bowl, beat together 2 packages of cream cheese and 1 cup sugar until smooth and creamy.
Mix in the 2 eggs, 1 tablespoon flour, 1 teaspoon vanilla, 2 teaspoons lemon zest, and 3 tablespoons lemon juice. Beat at low speed, scraping the bowl until fully combined.4. Assemble and Bake:
Divide the cheesecake filling evenly among the muffin cups. Bake the mini cheesecakes for 18-22 minutes. The centers will jiggle slightly, but the edges should be set. Remove from the oven and let cool at room temperature for 30 minutes. Transfer to the fridge and chill for at least 1 hour. (The centers may sink slightly, but don’t worry—blueberry sauce will fill in the depressions!)