Mini blueberry and lemon cheesecakes

These creamy, adorable mini desserts are a godsend when you need to add calories but can't handle too much food at once. The recipe can easily be halved.
Ingredients

1 1/2 cups graham cracker crumbs (from about 10 whole crackers)
3 tablespoons canola oil
1 15-ounce container part-skim ricotta cheese
2 8-ounce packages reduced fat cream cheese, room temperature
4 large eggs
1 cup sugar
2 teaspoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups blueberries, fresh or frozen (do not defrost), divided
Directions

1. Preheat oven to 325°F. Line 24 (1/2 cup) cupcakes with paper liners or coat with cooking spray.

2. Combine cracker crumbs and butter in a small bowl. Press about 2 teaspoons into the bottom of each muffin cup.

3. Beat the ricotta in a large bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla, and salt; beat until smooth. Add 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Top each cheesecake with remaining blueberries.

4. Bake cheesecakes until almost cooked through in the center, 32 to 35 minutes. Cool cheesecakes in pan on wire rack to room temperature, about 1 hour. Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours or up to 1 day.

ACTION: 35 minutes
TOTAL: 3 hours 10 minutes (including 2 hours cooling and cooling time)
AHEAD: Cover and refrigerate for 1 day.
EQUIPMENT:2 x 12 cup muffin tins (1/2 cup)
Nutrition information

24 SERVINGS: 1 CHEESE CAKE EACH

Calories 165, fat 9g (saturated 4g), cholesterol 50mg, carbohydrates 16g, sugars 12g (10g added), protein 5g, fiber 0g, sodium 176mg, potassium 82mg.