Blueberry Cheese Cake

I was so happy that hubby loves the blueberry cheese cupcake i made. It's a no bake cheese cake. I used muffin tins instead if pans so that i don't have to slice it...

Got this recipe from the internet (so thankful for this) NO-BAKE BLUEBERRY CHEESECAKE Crust: 1 1/2 cups graham cracker crumbs 1/2 teaspoon cinnamon powder 1/4 teaspoon nutmeg 1 tablespoon sugar 1/2 cup (approx. 100g) softened butter 1 teaspoon lemon juice and grated rind (optional) Cheesecake filling: 1 cup (1 brick) cream cheese (use your brand of choice) 1 cup (1 brick) all purpose cream 1/2 cup sugar 3 tablespoons liquid milk 1 tablespoon unflavored gelatin (1 sachet of Knox) 1 teaspoon lemon juice (optional) Topping: 1 can Comstock Blueberry pie filling To prepare crust: Crush graham crackers, if you don't have store-bought crumbs. You can use a food processor or hand mixer like I did, to make crumbs fast and easy. Mix all dry ingredients and add butter to bind. Mash well. *Crust mixture should be close to texture of moist sand; add a bit more butter if too dry. Transfer and press evenly on bottom of ungreased springform pan (or any pie dish you prefer). *** i used muffin tins instead*** To prepare filling: Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside. In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside. In a small sauce pan, combine milk and gelatine powder. Heat until completely dissolved (don't boil, use a wire whisk while heating to remove lumps). Remove from heat, pour and beat into cream cheese mixture. Fold in cheese mixture to the whipped cream and beat on medium to high. Add lemon juice if you want some zest in your cream filling. To assemble: Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with spatula and tap pan lightly to set and release some air bubbles. Cover pan and chill for a few hours. Top with blueberry pie filling or fruit compote before serving. For this refrigerator cake, I suggest you add the fruit filling after you slice and plate, just before serving. If you pour over the whole cake and refrigerate, the topping will dry and darken. Savor this divine dessert with your choice of toppings -- strawberry, cherry, mango or peach pie fillings, fresh fruits and puree, fruit compote, drizzle with syrup, and nuts.