Combine blueberries + lemon juice in a microwave-safe bowl. Heat until berries burst and release juice (2–4 min). Mash thoroughly → should be sauce-like. Strain skins out. Cool to room temp.

Beat cream cheese alone first until no lumps. Add yogurt, maple syrup, vanilla. Mix until pourable.

Mix graham crumbs + melted butter. Press lightly into cups

Spoon cheesecake mix into cups. Add blueberry layer on top. Refrigerate overnight.