Preheat the Oven: Preheat your oven to 325°F (163°C).

Prepare the Crust: In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and ½ cup of melted unsalted butter. Stir until all crumbs are evenly coated.

Mold the Crust: Line a muffin tin with paper liners. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it down firmly.

Bake the Crust: Bake the crusts in the preheated oven for 8-10 minutes, until lightly golden. Remove and let cool.

Make the Filling: In a large bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar until smooth and creamy.

Add Eggs and Vanilla: Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until combined.

Fill the Cups: Pour the cream cheese filling over the cooled crusts, filling each cup about ¾ of the way full.

Bake the Cheesecakes: Bake in the oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Cool Them Down: Turn off the oven and leave the cheesecakes inside for 1 hour to cool gradually. Then remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Prepare the Blueberry Compote: In a saucepan over medium heat, combine 1 cup of fresh blueberries, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice. Cook for about 10 minutes, stirring occasionally, until the blueberries burst and the mixture thickens.

Top and Serve: Once the mini cheesecakes are chilled, spoon the blueberry compote over each cheesecake just before serving. Enjoy!