Blueberry Cheesecake Muffins

1. Preheat oven to 325°F. Line a muffin tin with liners.
2. Mix graham crackers and melted butter. Press about 1 tbsp firmly into the bottom of each muffin cup. Bake 8 minutes, then remove.
3. Add all filling ingredients to a blender and blend until completely smooth.
4. Pour filling evenly over each crust, filling cups about ¾ full.
5. Bake 18–22 minutes until edges are set and center is slightly jiggly.
6. Turn oven off, crack the door, and let sit 10 minutes.
7. Remove, cool to room temperature, then refrigerate at least 4 hours.
8. For the compote, add blueberries, lemon juice, and sweetener to a pan over medium heat. Once softened, stir in cornstarch slurry and simmer until thick. Remove from heat, and let cool.
9. Spoon blueberry compote on top of each bite before serving.