Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
In a small saucepan, cook the berries on medium heat for 5-7 minutes until they break down into a sauce. Set aside to cool.
Mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese, sugar, and lemon juice until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake mixture over the crusts in the muffin tin, filling each about 2/3 full.
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