Individual Blueberry Cheesecakes

Ingredients

• 1/2 cup finely crushed graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 4 ounces cream cheese, at room temperature
• 5 tablespoons sweetened condensed milk
• 4 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 cup fresh or frozen blueberries

Directions

1. Stir the graham cracker crumbs and melted butter in a small bowl until the crumbs are evenly moistened. Spoon the mixture into two 8-ounce mugs, then use your fingers to press it firmly across the bottom. Move the mugs to the freezer to chill for 10 minutes.
2. In a medium bowl, beat the cream cheese with the condensed milk until the mixture is smooth and combined. Pour in the lemon juice and vanilla, then beat again until fully mixed.
3. Remove the mugs from the freezer and scatter the blueberries over the crust in each one. Spoon the filling on top of the berries, then even out the surface with a knife.
4. Cover the mugs and refrigerate them for 3 hours before serving.