Description
These White Chocolate Blueberry Cheesecake Cupcakes are a luscious dessert with a creamy, tangy filling, topped with sweet blueberries, white chocolate shavings, and a graham cracker crust. A perfect treat for special occasions or a cozy night in!
Ingredients
Scale
- 1 cup graham cracker crumbs – For a buttery, slightly sweet crust.
- 4 tbsp unsalted butter, melted – Binds the crumbs together.
- 2 tbsp sugar – Sweetens the crust.
- 1 cup fresh blueberries – Adds a burst of fresh fruit flavor.
- 1 cup white chocolate chips – Creamy and sweet, complements the blueberries.
- 2 (8 oz) packages cream cheese, softened – Forms the base of the creamy cheesecake filling.
- 2 large eggs – Provides structure to the filling.
- 1 tsp vanilla extract (for filling) – Adds warmth and depth to the flavor.
- 1/2 tsp vanilla extract (for topping) – Used in the sour cream topping.
- 1/2 cup sour cream – Smooths out the topping with a tangy flavor.
- 2 tbsp powdered sugar – Sweetens the topping.
- Additional blueberries and white chocolate shavings – For garnish and extra flavor.
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture into the bottom of each muffin cup.
- Add blueberries and white chocolate: Sprinkle a few fresh blueberries and white chocolate chips over each crust.
- Make the filling: Beat cream cheese, 1/2 cup sugar, eggs, and 1 tsp vanilla extract until smooth.
- Assemble the cupcakes: Divide the filling mixture evenly among the muffin cups, pouring over the blueberries and chocolate chips.
- Bake: Bake for 22-25 minutes, or until the centers are set. Let them cool in the pan on a wire rack.
- Prepare the topping: Mix sour cream, powdered sugar, and 1/2 tsp vanilla extract until smooth. Spoon over the cooled cupcakes.
- Garnish: Top with additional blueberries and white chocolate shavings.
- Refrigerate for at least 2 hours before serving to allow them to set.
Notes
- You can use frozen blueberries if fresh isn’t available, but fresh will yield a better texture.
- The cheesecake cupcakes are best enjoyed after chilling to allow them to set completely.
- Feel free to add more white chocolate or a drizzle of caramel for extra indulgence.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 21g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg