Mini Blackberry Lemon Cheesecake

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Using a large spoon, scoop the crust mixture into the cupcake liners.

Press the mixture down firmly with the bottom of a flat round glass to form a compact crust. Set aside.

Make the cheesecake filling:
In a stand mixer, beat together the cream cheese and sugar until smooth and creamy.

Add the sour cream, vanilla extract, lemon juice, lemon zest, and salt and mix until well combined.

Beat in the eggs one at a time, mixing until fully incorporated after each addition.

Gently fold in the fresh blueberries.

Fill the liners:
Spoon about 1⁄4 cup of the cheesecake batter into each cupcake liner, filling to about 3⁄4 full.

Bake:
Bake in the preheated oven for 17-21 minutes, or until the edges begin to turn light golden brown and the center is set.

Cool:
Allow the cheesecakes to cool completely in the pan on a wire rack.

Once cooled, top each cheesecake with blackberry pie filling and sprinkle with crushed graham crackers for garnish.

Yield:
Makes about 12 mini cheesecakes.

These mini blackberry lemon cheesecakes are sure to impress your family and friends with their vibrant flavors and beautiful presentation! Enjoy!