Creating the Blueberry Mini Cheesecake is easier than you might think. Just follow these straightforward instructions:

1. Prepare the Crust:
– In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
– Mix until the crumbs are evenly coated with butter.
– Spoon the mixture into mini dessert cups (or a mini cheesecake pan) and press down firmly to form the base.

2. Make the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
– Gradually add in the powdered sugar and continue to mix until well incorporated.
– Add vanilla extract and mix again until smooth.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until combined.

3. Assemble the Cheesecakes:
– Spoon the cheesecake filling on top of the prepared crust in each cup.
– Smooth out the tops with a spatula for an even finish.
– Cover with plastic wrap and place in the refrigerator for at least 2 hours to set.

4. Prepare the Blueberry Topping:
– In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
– Cook over medium heat for about 5–7 minutes until the blueberries burst and the mixture thickens slightly.
– Remove from heat and let it cool.

5. Finish and Serve:
– Once the mini cheesecakes are set, remove them from the refrigerator.
– Top each cheesecake with the prepared blueberry mixture.
– Garnish with a few extra blueberries or a sprig of mint if desired for a beautiful presentation.