Preheat your oven to 350°F. Line a standard-sized muffin pan with 12 muffin liners.
In a bowl, combine the meted butter, honey, almond flour, sea salt, and cinnamon. Stir until completely combined. Spoon about a tablespoon of the crust into each of the 12 muffin papers, pressing into the bottoms using your fingers or a spoon. Bake for 10 minutes and let cool while preparing the filling.
For the compote, heat 1 cup blueberries, lemon juice & zest, and water in a small saucepan. Bring to a simmer and cook for 10 minutes, until the berries have broken down. Add the remaining ½ cup of blueberries and simmer for another 3 minutes. Remove from heat and let cool slightly before topping each mini cheesecake with a spoonful of compote.