Description
Delight in these creamy White Chocolate Blueberry Cheesecake Cupcakes, featuring a crunchy graham cracker crust, luscious white chocolate-infused cheesecake filling, and bursts of fresh blueberries for a perfect handheld dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/3 cup melted white chocolate (plus more for drizzling, optional)
- 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional Garnish
- Fresh blueberries
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter, mixing until the mixture resembles wet sand. Press about a tablespoon firmly into the bottom of each muffin liner to create the crust. Bake the crusts for 5 minutes, then remove and allow them to cool slightly.
- Make the cheesecake batter: In a medium bowl, beat the softened cream cheese and 1/4 cup sugar together until smooth and creamy. Add the egg and mix thoroughly until incorporated. Stir in the vanilla extract, sour cream, and melted white chocolate until the mixture is well blended. Gently fold in the blueberries to avoid breaking them.
- Fill and bake: Spoon the cheesecake filling evenly over the cooled crusts, filling each cup nearly to the top. Bake in the preheated oven for 18 to 22 minutes, or until the centers are set but still slightly jiggly to the touch.
- Cooling and chilling: Remove the cupcakes from the oven and let them cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Once cooled, chill in the refrigerator for at least 2 hours to firm up and enhance the flavors.
- Serve: Before serving, drizzle with extra melted white chocolate if desired, and garnish with whipped cream and fresh blueberries for an elegant finish.
Notes
- For the smoothest cheesecake texture, ensure all dairy ingredients are at room temperature before mixing.
- To make bite-sized cupcakes, use a mini muffin tin and reduce baking time to 10–12 minutes.
- If using frozen blueberries, add them directly without thawing to prevent color bleeding into the cheesecake batter.
