Lemon Blueberry Mini Cheesecakes for 12

Instructions:

1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of 12 paper cupcake liners in a standard muffin tin. Bake for 5 minutes at 325°F (160°C) to set, then remove and cool.
3. Beat softened cream cheese and sugar together using an electric mixer until smooth and creamy.
4. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
5. Fold in the lemon juice, lemon zest, and vanilla extract using a rubber spatula until glossy.
6. Toss fresh blueberries in a pinch of flour, then gently fold them into the cheesecake batter.
7. Fill each prepared crust 3/4 full with batter.
8. Bake at 325°F (160°C) for 18–20 minutes until edges are set but centers still have a slight jiggle.
9. Allow cheesecakes to cool in the pan for 1 hour, then transfer to the refrigerator to chill for at least 4 hours.