Preheat oven to 350 degrees. Line a muffin tin with 9 baking wrappers.
Combine all ingredients for the crust in a food processor. Pulse a few times until sticky and combined.
Evenly divide the granola mixture among the 9 wrappers in the muffin tin and press down firmly using the bottom of a measuring cup or spoon. Set aside.
Beat the neufchatel cheese and Greek yogurt in a medium bowl with a handheld mixer until fluffy.
Add the remaining ingredients and beat again until well incorporated.
Pour the filling on top of the granola crusts in the muffin tin.
Bake for about 25 minutes until middle of the cheesecakes are set. Remove from oven and let cool completely on a wire rack before removing from baking wrappers.
While cheesecakes cool, make the blueberry topping by placing all the ingredients in a small sauce pot over medium-low heat. Bring to a simmer, stirring occasionally and cook until reduced and thickened, about 15 minutes.
Spoon the blueberry compote on top of each cheesecake before serving.