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Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.
Divide the crust mixture evenly among the cupcake liners and press down firmly to form a crust at the bottom of each liner.
In a large bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Pour the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
Bake for 18-20 minutes, or until the centers are set. Remove from the oven and allow to cool completely in the pan.
While the cheesecakes are cooling, prepare the blueberry topping. In a small saucepan, combine the blueberries, 2 tablespoons of sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to burst, about 5-7 minutes.
Spoon the blueberry topping over each cooled cheesecake. Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes (plus chilling time)
Kcal: 210 kcal | Servings: 12 servings
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