Graham Cracker Crust

First crush up your graham crackers into a fine crumble like sand. You can use a rolling pin to smash them or a food processor.

Add in the melted butter and granulated sugar and mix to combine the crust.

Line all 6 of the spring forms with parchment paper, and then pour in equal amounts of the crust and press it down firmly into the bottom of the pans. Place in freezer while working on the filling.

Cheesecake Layers

Start by placing cream cheese in a mixing bowl and beat the cream cheese until it is nice and smooth. Make sure to scrape down the sides and bottom for stuck cheese.

Now in a different bowl add your pudding, and then add in the vanilla and the lemon juice. Mix again scraping the sides.

Next mix in the powdered sugar a little at a time. Once well mixed move on.

Separate the cheesecake batter into two bowls. Then you will add lemon extract, and yellow food coloring to one bowl, mix to your desired color.

In the second bowl add the purple/blue food coloring and then fold in 1/2 cup of fresh blueberries.

Take out your mini springform pans and place on counter. Start by topping each pan with a portion of the blueberry layer.

Smooth it over till it is nice and even, and then freeze for 30-45 minutes to harden the layer up.

Remove from the freezer again and top with the lemon cheesecake layer, smoothing it over the blueberry cheesecake layer. Toss back in the freezer for another 20 minutes to set up.

Decorating Mini Cheesecakes

Slice up the lemon into rounds, and then wash and pat dry your leftover blueberries.

Pour your frosting into a pastry bag with a larger tip.

You will pipe the lemon frosting in the center of each cheesecake to make a mound of frosting like a cupcake.

Garnish with a lemon slice and some fresh berries sprinkled on top.

Refrigerate this lemon blueberry dessert until you are ready to serve.