I start by preheating my oven to 275 degrees, since a lower temperature helps the cheesecakes bake gently and evenly. While that heats up, I line my muffin tin with cupcake liners. This low, slow bake is really the secret to a smooth, crack-free top.
Next, I simply drop one Golden Oreo cookie into the bottom of each liner. There's no crushing or pressing required, which is honestly my favorite shortcut in this whole recipe. If I want more lemon flavor, I'll swap in lemon Oreos instead.
I beat the room-temperature cream cheese in my stand mixer until it's light and fluffy, then add the sugar and mix until combined. From there, I mix in the sour cream, egg, vanilla, lemon juice, and lemon zest until everything is smooth and well blended.
Once my batter is silky and combined, I gently fold in the blueberries by hand. I try not to overmix here so the berries stay whole and don't turn the whole batter purple. This is where those pretty blue swirls come from.
I spoon the batter evenly over the Oreos in the muffin tin, filling each cup almost to the top. Then I bake them for 22 to 24 minutes, just until the centers are set but still have a slight jiggle. Overbaking is the fastest way to dry, cracked cheesecake cups.
After baking, I let the tin rest on a cooling rack until it comes to room temperature. Then I transfer it straight to the fridge for at least 2 hours. This chilling step is non-negotiable, since it's what gives the cups their firm, creamy texture.
While the cups chill, I combine blueberries, water, sugar, and lemon juice in a saucepan over medium heat. I bring it to a boil, then reduce to a simmer for about 6 to 7 minutes until the berries burst and the sauce turns glossy and syrupy. I let it cool completely before using it.
Once the cheesecake cups are fully chilled, I pop them out of the tin and peel off the liners. Right before serving, I top each one with a dollop of whipped cream, a spoonful of blueberry sauce, and a little extra lemon zest for color.
