1-First Step: Make the blueberry swirl Start with the swirl so it has time to cool. Combine 1 cup fresh blueberries, 1 tablespoon granulated sugar, and 1 teaspoon fresh lemon juice in a saucepan over medium heat. Cook until the berries soften and release their juices, mashing them now and then with a spoon or spatula. Once the mixture begins to bubble, whisk together 1 teaspoon cornstarch and 2 teaspoons water in a small bowl, then stir that mixture into the saucepan. Cook for 1 to 2 more minutes until the swirl thickens. After that, strain it through a fine-mesh strainer to remove solids, then let it cool completely. If you want to save time later, make the swirl a day ahead and chill it in the fridge.

2-Second Step: Prepare the crust Preheat the oven to 325°F. Line two 12-count muffin pans or one 24-count muffin pan with cupcake liners. In a bowl, mix 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and 3 and 1/2 tablespoons melted unsalted butter until the crumbs look evenly coated. The mixture should feel like damp sand. Press the crust firmly into the bottoms of the liners. A small spoon, measuring cup, or the bottom of a glass works well for this. Bake the crusts for 5 minutes, then cool them slightly while you keep the oven on. This short pre-bake helps the base stay crisp under the creamy filling.

3-Third Step: Mix the filling In a large bowl, beat 16 ounces softened cream cheese and 1/2 cup granulated sugar until smooth. Scrape down the bowl so the mixture blends evenly. Add 1/4 cup fresh lemon juice, the zest of 1 lemon, and 1 teaspoon pure vanilla extract, then mix until fully combined. Add the 2 large eggs one at a time, mixing on low speed just until combined after each egg. This keeps extra air out of the batter, which helps prevent sinking later. The filling should look creamy, thick, and glossy. If you want to compare this style of fruit-and-cream dessert with another bakery favorite, you might also enjoy these strawberries and cream bars.

4-Fourth Step: Assemble the mini cheesecakes Divide the filling evenly among the crust-lined muffin cups. You will use about 2 tablespoons of filling per cup. Tap the pan gently on the counter a few times to help the batter settle. Spoon about 1 teaspoon of the cooled blueberry swirl on top of each cheesecake. Use a toothpick or the tip of a knife to swirl it gently through the top layer. You do not need to mix it in fully. A few soft swirls give you the prettiest marbled look and keep the blueberry flavor in each bite.

5-Final Step: Bake, cool, and chill Bake the mini cheesecakes for 17 to 20 minutes. The tops should look set, but the centers should still jiggle slightly when you move the pan. That little jiggle is a good sign that they will finish setting as they cool. Let them cool at room temperature for 1 hour. Then move them to the refrigerator and chill for 3 to 4 hours, or overnight if you have time. Once firm, serve them straight from the liners or chill them briefly in the freezer for about 30 minutes if you want easier removal.