1 1/2 cups crushed honey graham crackers
4 T unsalted butter, melted
1 tsp cinnamon
3 T sugar
Preheat the oven to 325 degrees. Line cupcake tins with paper liners (makes 32). In a small bowl, combine graham cracker crumbs, melted butter, cinnamon, and sugar using a fork. Press 1 T mixture into the bottom of each cupcake liner (I used more) and press firmly to pack (I used a shot glass and was able to push some of the mixture up the sides). Bake for 5 minutes. Remove to a cooling rack until ready to fill.
2 lbs (4-8oz bars) cream cheese, room temperature
Note: I used 2 bars regular cream cheese and 2 bars 1/3 less fat cream cheese
1 1/4 cups sugar
2 tsp vanilla extract
4 eggs, room temperature
zest from 1 lemon
In a large stand mixer bowl, beat the cream cheese until fluffy. Add the sugar and vanilla and beat until smooth. Add one egg at a time, beating after each addition. Scrape down the sides and beat until creamy and lump free. Add the lemon zest and mix to combine.
Spoon cheesecake batter into each cupcake liner 3/4 of the way full. Scatter 5-6 fresh blueberries into each one and press down into batter.
Bake for 22 minutes, or until set. Let cool in pan on a wire rack until room temperature.
Fresh Blueberry Sauce:
1 pint fresh blueberries
1/4 cup sugar
1/2 lemon, juiced
1/2 cup water, divided
2 T corn starch
In a small sauce pan over medium heat, add the blueberries, sugar, lemon juice, and 1/4 cup water. Bring to a boil, lower heat and simmer for 5 minutes. Stir together 1/4 cup water and corn starch in a small cup. Add to the pan and stir until thickened. Remove from heat and let sit until ready to top cheesecakes.
To finish the cheesecakes, top each one with 1 T blueberry sauce. Transfer cheesecake cupcakes to an airtight container and refrigerate for at least 4 hours before serving (I prefer refrigerate overnight as they set up better and are cool throughout). Enjoy!