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Line a muffin tin with baking cups. For the filling combine cream cheese, whipping cream, powdered sugar, blueberries, lemon zest, and lemon juice in a blender and blend until smooth and well-combined. The mixture will be pretty thick. Distribute filling evenly among baking cups*, leaving room at the top of each one for graham cracker crust. Give the muffin tin a few good taps on the counter top to remove air bubbles.
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Make the graham cracker crust by combining graham cracker crumbs, sugar, and melted butter. Scoop a heaping tablespoon full on to each cheesecake cup. Press down firmly to pack.
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To make the berry sauce, combine berries, sugar, water or juice, and cornstarch in a small saucepan. Heat over medium-high heat until thickened. Add water to achieve desired consistency.
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Cover with foil and freeze for a 3+ hours, or up to a week. When ready to serve, invert each cup onto a serving plate and pull the liner off. Allow to thaw/soften for 5-10 minutes before serving. Top with berry sauce and serve.