In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of muffin tins lined with cupcake liners.

In another bowl, beat together cream cheese and sugar until smooth and creamy. Add in lemon juice and zest for that zesty kick, mixing until well incorporated.

Gently fold fresh blueberries into the cream cheese mixture, being careful not to break them apart too much.

Spoon the cheesecake filling over the prepared crusts in each muffin tin, filling them about 3/4 full.

Preheat your oven to 325°F (160°C) and bake for about 20-25 minutes until the edges are set but the centers still have a slight jiggle.

Remove from the oven and let them cool at room temperature for about 30 minutes before transferring them to the fridge.

Before serving, top each cheesecake with a dollop of whipped cream and a few extra blueberries.