Mini Cheesecake Bites

Mix the crushed cookies with the butter and sugar until evenly combined and the mixture resembles wet sand.

Line the wells of a cupcake pan with paper liners, fitting them snugly into the wells so the cheesecakes are easy to remove once chilled and set. Then divide the cookie crust mixture among the liners and press it down gently and evenly to form firm, level bases.

Using a hand mixer, beat the cream cheese with the Greek yogurt, sugar, vanilla extract, and eggs until the filling is smooth, evenly combined, and free of lumps.

Divide the cheesecake filling among the prepared cookie crusts, then gently smooth the tops so they are even in the liners.

Bake the pan on the middle rack using the oven's bake setting at 163°C (325°F) for 25 minutes, until the edges are set and the centers remain slightly soft. Use the oven's bake setting.

Chill the cheesecake bites in the refrigerator for at least 180 minutes, until completely cold and the filling is set. Then top them with the blueberry topping.