Make the crust. Stir graham cracker crumbs, melted butter, sugar, and salt until the mixture looks like damp sand. It should hold together when pinched.

Portion the crust. Spoon 2–3 tablespoons of crust into each cup and press down gently with the back of a spoon. Aim for an even, compact base.

Chill the bases. Place cups in the fridge while you prepare the filling. This helps the butter firm up so the crust doesn’t crumble.

Beat the cream cheese. In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the sides as needed.

Add sweetness and flavor. Beat in powdered sugar, vanilla, lemon zest, and lemon juice until silky and well combined.

Whip the cream. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Don’t overwhip—stop when it holds shape but still looks smooth.

Fold to finish the filling. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light motions to keep it airy.

Make the blueberry layer. In a small saucepan, add blueberries, lemon juice, and sugar. Cook over medium heat for 3–5 minutes, stirring, until some berries burst and a syrup forms. For a thicker compote, stir in cornstarch mixed with 1 teaspoon water and simmer 1 more minute. Let cool completely.

Assemble the cups. Add a layer of cheesecake filling over the crust, then a spoonful of blueberry compote, followed by another dollop of filling. Smooth the tops.

Chill to set. Cover and refrigerate for at least 3 hours, or up to 24 hours. The filling firms up and flavors meld as it chills.

Garnish and serve. Right before serving, top with whipped cream, fresh blueberries, lemon zest, or a sprinkle of crumbs.