1-First Step: Prepare the blueberry swirl. In a saucepan over medium heat, combine 1 cup fresh blueberries, 1 tablespoon granulated sugar, and 1 teaspoon fresh lemon juice. Cook until the berries soften and release their juices, mashing while they cook. Once the mixture boils, whisk 2 teaspoons water with 1 teaspoon cornstarch, add it to the pan, and cook for 1 to 2 minutes until thickened. Strain through a fine mesh strainer and cool fully.

2-Second Step: Preheat and prep the muffin pan. Preheat your oven to 325°F. Line muffin pans with 14 cupcake liners. This size works well for lemon blueberry mini cheesecakes because the filling bakes evenly and portions stay manageable.

3-Third Step: Make and pre-bake the graham cracker crust. Mix 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and 3 and 1/2 tablespoons melted unsalted butter. Divide the crumb mixture evenly among the liners and press it down firmly. Bake for 5 minutes and then cool.

4-Fourth Step: Mix the lemon cheesecake filling. Beat 16 ounces cream cheese (room temperature) with 1/2 cup granulated sugar until smooth. Add 1/4 cup fresh lemon juice, zest of 1 lemon, and 1 teaspoon pure vanilla extract, mixing until combined. Add 2 large eggs, one at a time, mixing just until you no longer see streaks.

5-Final Step: Assemble, bake, cool, and chill. Divide the filling evenly into the liners (about 14 portions). Top each mini with 1 teaspoon blueberry swirl and swirl gently using a toothpick or knife. Bake for 17 to 20 minutes until the tops are set. Cool at room temperature for 1 hour, then refrigerate for 3 to 4 hours or overnight for the best set.