Start by preheating your oven to 350°F and line a 12-cup muffin tin with paper cupcake liners. This step is crucial because it prevents the cheesecakes from sticking and makes them easy to remove. Having everything ready before you start mixing will make the process much smoother. I always gather all my ingredients first to avoid any last-minute scrambling.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner, creating an even layer. Bake for 5-7 minutes until the edges are lightly golden, then remove and let cool completely. This pre-baking step ensures your crust stays crispy under the creamy filling.

Beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Gradually add the powdered sugar, beating until well combined and no lumps remain. Add the vanilla extract, lemon juice, and lemon zest, mixing until the filling is bright and aromatic. The key here is making sure your cream cheese is truly at room temperature for the smoothest texture.

Using a rubber spatula, gently fold the blueberries into the cheesecake mixture, being careful not to burst the berries. This gentle folding technique keeps the berries whole and prevents the filling from turning purple. I like to save a few extra berries to press on top of each cheesecake for a beautiful presentation. The contrast between the white filling and blue berries is simply stunning.

Spoon the cheesecake filling evenly over the cooled crusts, filling each liner about 3/4 full. Use the back of a spoon to smooth the tops and create an even surface. Cover the muffin tin with plastic wrap and refrigerate for at least 1 hour, though 2 hours is even better. This chilling time allows the cheesecakes to set properly and develop their signature creamy texture.