A very tasty recipe for lemon blueberry mini cheesecakes.
Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners.
In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened. Spoon about 1/2 teaspoon of crumbs into each liner and pack down. Bake the crusts for about 8 minutes.
Meanwhile, cream together cream cheese, sugar, eggs, lemon zest, lemon juice, and vanilla until well combined. Top each crust with the mixture, filling the cups almost to the top. Bake for 15 minutes. Transfer to wire racks to cool completely. Remove liners.
To make the topping.Combine all topping ingredients in a medium saucepan mixing well. Bring mixture to a boil, reduce heat and simmer until the berries are reduced and the mixture thickens, about 15 minutes. Remove from heat and cool before using.
Top each cheesecake with about 1/2 teaspoon of the berry topping. Chill in the refrigerator until ready to serve.