Blueberry Cheesecake Shooters

In a small sauce pan over medium heat, add blueberries, sugar, and water. Heat to boiling, stirring frequently, until blueberries are tender and the mixture has thickened, about 10 minutes. Turn off heat and add cinnamon, butter, and lemon juice. Stir to distribute, then transfer the mixture to a shallow non-glass bowl and place in the fridge to cool.

With a hand mixer, whip ingredients for the cheesecake layer and place in the fridge to cool.

With a hand mixer, whip the ingredients for the whipped cream until stiff and place in the fridge to keep cool.

Use a blender or food processor to grind the graham crackers to crumbs. Fill the shot glasses with a teaspoon of graham cracker crumbs. Next, pipe in the cheesecake mixture, leaving about 1 inch of glass at the top. Top with the fruit compote, leaving about ⅛ inch of glass at the top. Then pipe the whipped cream to form a peaked cap. Garnish with fresh blueberry and a mint leaf.

Refrigerate until served. Serve with coffee-sized spoons.