Smooth and creamy bite-sized lemon cheesecakes with a sweet blueberry swirl. Lemon and blueberry complement each other in this favourite Summer dessert.
Add blueberries, granulated sugar, vanilla extract, and lemon juice to a medium sauce pan. Whisk together water and corn starch until smooth, then add to sauce pan. Mix until combined.
Place sauce pan over medium heat and allow to come to a gentle simmer. Reduce heat to medium low and stir occasionally for 2-3 minutes.
Begin squishing down most of the blueberries with a potato masher or with a similar utensil, cooking and stirring for another minute or two. Remove from heat and set aside to cool until ready to use.
Preheat oven to 350°F. Prepare your pan by lining 14 muffin cups with foil or paper liners.
Combine graham cracker crumbs and granulated sugar. Add melted butter and mix until mixture resembles wet sand.
Place 1½ tbsp of graham cracker crumb mixture to each of the prepared muffin cups. Press mixture down gently to completely and evenly cover the bottom of the muffin cup, but do not press down too hard.
Bake these prepared muffin cups for 8 minutes in preheated oven. Once 8 minutes is over, take muffin pans out of oven and allow to cool. Reduce the oven temperature to 325°F.
Combine cream cheese and sugar in large bowl and beat with hand mixer or stand mixer over medium speed for 5 minutes, until smooth and creamy.
Add vanilla extract, lemon juice, and lemon zest, and beat for another minute until well combined.
Add eggs, one a time, beating after each addition until JUST combined. Do not over mix.
Gently fold in sour cream until fully combined. Again, do not overmix.
Spoon about 3 tbsp of the cheesecake batter into each of the muffin cups.
Spoon 1½ tsp of the blueberry topping over each of the filled muffin cups. Use a toothpick to swirl the topping around to create a design.
Place the pan(s) in the oven and bake for 18-20 minutes. The cheesecakes are ready to come out when the center of the mini cheesecakes are not completely set, so they should be slightly jiggly in the middle.
Remove from oven and let cool at room temperature for 30 minutes. Transfer to fridge and let cool for at least 3 hours.
Serve mini cheesecakes as is, or with a dollop of whipped cream. Enjoy!