Step 1

Preheat oven to 325°. Place 18 aluminum cupcake liners in muffin tins.

Step 2

Crush the wafers in a food processor. Add honey and melted butter and pulse until it looks like wet sand. Evenly spoon into the liners and press down firmly. Bake for 8-10 minutes, then remove and cool.

Step 3

Using a mixer, beat the powdered sugar and 1 tablespoon lemon zest on low speed. Add in the cream cheese and beat until smooth. Mix in the yogurt and 2 tablespoons of lemon juice.

Step 4

Slowly mix in the eggs, just until combined. Do not overmix.

Step 5

Fill each prepared liner 3/4 full of cheesecake batter. Add 1 tablespoon pie filling on top of each one. Use a toothpick or tip of a butter knife to swirl the filling into the top of the batter gently.

Step 6

Place the pans in the oven and bake for 17-20 minutes or until set on top and jiggly in the center.

Step 7

Remove the pan from the oven and cool for 15 minutes. Then gently remove and place on a wire rack to cool for another 45 minutes. Cover well and refrigerate until completely chilled.

Step 8

Garnish each mini cheesecake with whipped cream and fresh blueberries before serving.