We absolutely adore this recipe! It is the creamiest cheesecake ever, and the compote is the perfect complement!
Preheat oven to 350°F. Line a muffin pan with metallic cupcake liners. Set aside.
In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Divide the crust mixture evenly between the muffin tins and flatten. Make sure the crust is flat and even in the muffin tin. Bake for 7 minutes at 350°F. Allow to cool for 10 minutes.
Make the filling while the crust is in the oven. In a large bowl, use a stand or handheld mixer to beat the cream cheese on medium speed for 2 minutes. Add the sugar and beat on medium speed for 2 minutes. Add the eggs one at a time, mixing until no lumps remain in between each addition. Add the vanilla extract and mix until just combined.
Once the crust has cooled for 10 minutes, evenly divide the cheesecake filling among the muffin tins. The tins should be filled to the top (don't worry, they won't overflow!). Bake at 350°F for 20-22 minutes. Allow the cheesecakes to cool in the pan for 30-45 minutes before removing them and transferring them to the fridge to set.
While the cheesecakes are setting in the fridge, make the blueberry compote. In a small bowl, whisk together the water and cornstarch until no lumps remain.
In a medium-sized saucepan, add the blueberries, sugar, cornstarch mixture, and lemon juice. Stir on medium-low heat for 15-20 minutes, or until the mixture begins to boil. Set aside to cool for 10-15 minutes.
Once the cheesecakes have set in the fridge, serve cold with blueberry compote.
Make sure your graham crackers are a fine crumb, we used a food processor.
Use full fat or 1/3 fat cream cheese blocks.
Make Ahead Tip: After the cheesecakes have baked and cooled in the pan, they can be refrigerated at room temperature for up to one week. The blueberry compote can also be made ahead: Allow it to completely cool before refrigerating, it can be stored for 1-2 weeks. These cheesecakes also freeze great! They can be frozen for 1-2 months.