Mini Blueberry Cheesecakes Recipe

• In a saucepan, combine 2 cups blueberries, 1/2 cup sugar substitute, and 5 tablespoons fruit nectar. Bring to a simmer over medium heat and cook for 10 minutes, stirring often and crushing the berries with the back of a fork until it thickens. If the sauce is too thin, create a slurry with 1 tablespoon cornstarch and 1 tablespoon water in a separate bowl. Add it to the sauce, letting it cook for a couple more minutes until thickened.
• Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
• In a food processor, pulse 9 graham crackers into fine crumbs. Add 2 tablespoons sugar substitute and 3 tablespoons melted light butter, pulsing until fully combined. Divide the mixture evenly among the muffin tins and press down firmly using a small glass or the back of a spoon. Bake for 10 minutes, then remove from the oven and set aside to cool.
• In a large mixing bowl, beat together 2 packages of light cream cheese and 1 cup sugar substitute until smooth and creamy. Mix in the 2 eggs, 1 tablespoon flour, 1 teaspoon vanilla, 2 teaspoons lemon zest, and 3 tablespoons lemon juice. Beat at low speed, scraping the bowl until fully combined.
• Divide the cheesecake filling evenly among the muffin cups. Bake the mini cheesecakes for 18-22 minutes. The centers will jiggle slightly, but the edges should be set. Remove from the oven and let cool at room temperat< ure for 30 minutes. Transfer to the fridge and chill for at least 1 hour. (The centers may sink slightly, but don’t worry—blueberry sauce will fill in the depressions!)
• Remove from the refrigerator and divide the blueberry sauce evenly onto each mini cheesecake. Garnish with fresh blueberries and whipped cream, if desired.

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