Keep the oven at 325 degrees.
Use a mixer to beat the cream cheese and add sugar until smooth. Add the lemon juice and vanilla. Mix until fluffy. Add the eggs, one at a time and mix on low speed until combined.
Distribute the cheesecake filling between all 12 cups of the muffin pans. Then top each cup with about 1 teaspoon of blueberry pie filling and swirl with a toothpick.
Bake at 325 degrees for 20 minutes or until the tops are set.
Remove from oven and allow to cool at room temperature for at least 1 hour. Once they’re cool, remove from the muffin tin and place in a container. Place in the refrigerator to chill for at least 3 hours. Top with whipped cream and a blueberry for garnish, if desired. Serve and enjoy!