No-Bake Blueberry Mini Cheesecakes

Prepare the Biscuit Base:

1. Combine the melted butter with the crushed biscuits in a bowl until the mixture has the consistency of wet sand.
2. Spoon the mixture into a cupcake pan lined with cupcake liners and press down with a spoon to form a solid base.
3. Refrigerate for 30 minutes to set.

Cheesecake Filling:

1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and free of lumps.
2. Add the vanilla extract and scrape down the sides of the bowl to ensure everything is well combined.
3. Gently fold in the whipped cream (mixed with 2 tablespoons of powdered sugar) into the cream cheese mixture until well incorporated.
4. Using an ice cream scoop or spoon, portion the cheesecake mixture onto the chilled biscuit bases and spread evenly.
5. Add a few drops of blueberry jam on top of each mini cheesecake and use a toothpick or skewer to swirl it in.

Blueberry Jam:

1. In a small saucepan, combine the blueberries, sugar, water, and lemon juice.
2. Bring the mixture to a simmer over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices.
3. Add the cornstarch and stir to combine.
4. Continue cooking for 3-5 minutes, stirring, until the mixture thickens to a jam-like consistency.
5. Remove from heat and let the jam cool completely before swirling into the cheesecakes.

Chill:

1. Refrigerate the mini cheesecakes for a few hours until set, then serve chilled.