• Add the fat-free cottage cheese, 0 fat greek yogurt, and blueberries to the blender. Then, zest the lemon. Avoid zesting the pith (the white part) of the lemon as it is bitter. Zest enough lemon so you have some to use in the sauce later. After that, squeeze the lemon and add the lemon juice to the bowl with the lemon zest. Also, squeeze a little extra lemon juice for the sauce later. Then, add the lemon zest and lemon juice to the blender. Next, add the vanilla, a pinch of salt, flour, and monk fruit or sugar to the blender. (All ingredients will go into the blender except the eggs).
• Blend everything until the ingredients are thoroughly combined. After everything is blended, add the 2 eggs and extra egg yolk to the blender. Make sure not to blend the eggs, and instead, lightly pulse them. The eggs don't need to be whipped around and blended as much which is why you will pulse the eggs.
• Spray your silicone muffin pan lightly with oil so the cheesecakes don't stick. Then, pour the cheesecake batter into the muffin pan. This recipe will make about 16-18 cheesecakes. Bake at 350℉ for 22-24 minutes. Once they are baked, let them cool at room temperature for an hour and then put them in the fridge so they can cool overnight.

FOR THE DELICIOUS SAUCE

• Add the blueberries, monk fruit or sugar, lemon zest, lemon juice, and vanilla to a saucepan. Mix all of the ingredients.
• In a small bowl combine the warm water and cornstarch by lightly mixing them together. The warm water helps the cornstarch dissolve. Then, add the mixture to the saucepan.
• Transfer the saucepan to the stove and thoroughly combine all of the ingredients on low to medium heat. The blueberry sauce will thicken up. Make sure the sauce is cool before putting it on top of your cheesecake. Once it's cooled, drizzle the blueberry sauce on top and enjoy!