LEMON BLUEBERRY MINI CHEESECAKES

Graham Cracker Crusts
Preheat the oven to 325°F. Line two cupcake tins with 18 liners. Set aside.
Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)
1 ½ cups graham cracker crumbs,3 tablespoons light brown sugar,4 tablespoons salted butter
Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.
Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown. Remove from the oven and allow the crusts to cool completely.
Cheesecake Filling
In a large bowl or the bowl of a stand mixer, combine the powdered sugar and lemon zest and beat for 2 minutes or until fragrant.