In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until the texture resembles damp sand.

Firmly press the mixture into the bottoms of six dessert cups using the back of a spoon to create an even layer. Set aside.

In a saucepan over medium heat, combine fresh or frozen blueberries, sugar, and a splash of water. Stir gently for about 3-4 minutes until the blueberries soften and release their juices.

Mix cornstarch with a tablespoon of cold water in a small bowl to create a slurry. Pour this into the blueberry sauce, stirring continuously for about 1-2 minutes until it thickens slightly. Add the lemon juice, stir, and let it cool completely.

In a large mixing bowl, beat the softened cream cheese, sugar, and a splash of lemon juice using an electric mixer on medium speed until smooth.

In a separate bowl, whip the heavy cream until it reaches medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon the creamy cheesecake filling into the cups over the prepared graham cracker crusts, smoothing the top.

Carefully spoon the blueberry topping over the cheesecake filling once cooled, covering it fully or leaving a portion exposed for decoration.

Cover each dessert cup with plastic wrap and refrigerate for at least 2 hours before serving chilled, garnished as desired.