Ingredients (Makes 18 cheesecakes)
**Blueberry Sauce:**
– 2 tsp warm water
– 1 tsp cornstarch
– 1 ¼ cups fresh blueberries
– 1 tbsp granulated sugar
– 2 tsp fresh lemon juice
**Graham Cracker Crusts:**
– 1 ½ cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– ¼ cup granulated sugar
**Cheesecake Filling:**
– 16 oz full-fat cream cheese, softened to room temperature
– ¾ cup granulated sugar
– ¼ cup sour cream, room temperature
– 2 large eggs, room temperature
– 3 tbsp fresh lemon juice
– 1 tbsp lemon zest
– ½ tsp vanilla extract
Instructions
1. **Preheat Oven & Prepare Pans**: Preheat oven to 350°F (175°C). Line a 12-count muffin pan with paper liners, and a second pan with 6 more liners for 18 mini cheesecakes.
2. **Make the Blueberry Sauce**: In a small bowl, whisk together warm water and cornstarch until dissolved. In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir for about 3 minutes until the blueberries release their juices. Add the cornstarch mixture and stir for another 2-3 minutes, lightly smashing some blueberries as the sauce thickens. Transfer to a small bowl to cool.
3. **Make the Graham Cracker Crust**: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture is coarse and sandy. Press 1 heaping tablespoon of crumb mixture into each liner. Pre-bake crusts for 6-7 minutes, then remove to cool slightly.
4. **Make the Cheesecake Filling**: In a large mixing bowl with a mixer, beat the cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add sour cream and mix until combined. On low speed, add eggs one at a time, beating until just incorporated. Mix in lemon juice, zest, and vanilla extract until fully combined, avoiding overmixing.
5. **Assemble the Cheesecakes**: Spoon filling into the pre-baked crusts, filling each about ¾ full. Add about 2 teaspoons of blueberry sauce on top of each cheesecake and use a toothpick to swirl the sauce into the batter.
6. **Bake the Cheesecakes**: Bake at 350°F (175°C) for 20-23 minutes. Centers should be slightly jiggly and will set as they cool.
7. **Cool & Chill**: Let cheesecakes cool at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours before serving.
Enjoy!
