Crush the lemon Oreos in a food processor until fine crumbs form, about 30 seconds.

Mix the crumbs with melted butter until well combined, then spoon into mini cheesecake cups and press down firmly.

In a bowl, beat the softened cream cheese until smooth, then gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract; mix until glossy.

Whip the heavy cream in a chilled bowl until stiff peaks form, about 2-4 minutes. Gently fold into the cream cheese mixture.

Fill the mini cheesecake cups with the cream mixture, smoothing the tops, then add a dollop of blueberry preserves on each.

Cover and refrigerate for at least 4 hours to set.