Here is the recipe:

12 Ounces (339g) Fat Free Cream Cheese
5.3 Ounces (150g) Fat Free Blueberry Greek Yogurt
1/2 Teaspoon Vanilla Extract
2 Extra Large Eggs
3 Tablespoons (54g) Blueberry Jelly
2 Scoops (60g) Vanilla Protein Powder
1/3 Cup Sweetener
6 Tablespoons (56g) Graham Cracker Crumbs
1/2 Cup Blueberries
Calories in the WHOLE recipe:

Calories: 1102
Fat: 14g
Saturated Fat: 2g
Sodium: 2543mg
Carbs: 116g
Fiber: 19g
Sugar: 67g
Protein: 128g
Calories in each Mini Cheesecake (if you make 15):

Calories: 73
Fat: .9g
Saturated Fat: .1g
Sodium: 169.5mg
Carbs: 7.7g
Fiber: 1.3g
Sugar: 4.5g
Protein: 8.5g
Combine all of your ingredients into a bowl aside from your Graham Cracker Crumbs and Blueberries. Mix everything together (if your Cream Cheese is soft you should be able to use a spoon). Take out around 15 Silicone Muffin Cups and coat them with some non-stick cooking spray. Evenly distribute your Graham Cracker Crumbs into the bottoms of your Silicone Cups. Pour your mix into them. Top them with 1/2 Cup Blueberries. Bake on 350°F/176°C 15:00-20:00. Enjoy!

Tips:

Let your Cream Cheese soften up a bit before you add it in (to make mixing easier)!
Top them with some whipped cream, cool whip, sugar free syrups, or even some protein frosting!