Preheat oven to 350 degrees. Use a standard-size silicone muffin pan or line a regular muffin pan with liners.
In a medium mixing bowl, combine flour and sugar. Add melted butter and mix until flour is coated and the texture of wet sand. Divide mixture evenly among 12 wells in muffin pan. Use a spoon to evenly press mixture down into bottom of each muffin liner.
Bake crusts for 5 minutes.
In a large mixing bowl, using a hand mixer, beat cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and Sweet Drops and mix until all ingredients are well combined and smooth. Use a rubber spatula to scrape the sides and mix in.
Divide cheesecake mixture evenly between all 12 wells in muffin pan. If using a silicone muffin pan, place on top of a baking sheet.
Bake for 25-30 minutes or until cheesecakes are set. They will still be a little jiggly in the center.
Allow to cool on the counter for 20 minutes.
While cheesecakes are cooling, heat a small saucepan over medium-low heat and add blueberries. Let blueberries simmer for 15 minutes. Mash them slightly to release their juices and let juices thicken. Divide blueberries evenly among the cheesecakes.
Chill for up to 24 hours before serving.
- Per 1 serving:
- Calories: 192
- Total fat: 18g
- Sodium: 180mg
- Potassium: 69mg
- Dietary fiber: 0g
- Sugars: 3g
- Protein: 4g