No-Bake Lemon Cheesecakes with Lemon-Blueberry Sauce

For the crust:

Line a 12-cavity muffin tin with muffin liners.

Place the graham crackers into a food processor and process until they are very finely crumbled.

In a small bowl, combine the graham cracker crumbs and sugar. Stir in the butter and mix until incorporated. Spoon about 1 tablespoon of the mixture into each muffin tin cavity. Use the bottom of a 1/4-cup measuring cup to flatten the crumbs and smash them together.

For the filling:

In the bowl of a stand mixer, beat the heavy cream on medium speed until thickened and medium peaks form; don’t let it go all the way to stiff peaks.

In a medium mixing bowl, whisk by hand the cream cheese, sugar, lemon juice, lemon zest, vanilla, and salt until smooth. Add cream cheese mixture to heavy cream and mix until fully incorporated.

Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe in to the cups.) Refrigerate for at least 6 hours to set or overnight for best results.

Serve with lemon-blueberry sauce.

For the lemon-blueberry sauce:

In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1/2 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes.

Cool and store in the refrigerator for up to 1 week.