Description
Indulge in these delightful White Chocolate Blueberry Cheesecake Cupcakes that offer a perfect combination of sweet white chocolate, juicy blueberries, and creamy cheesecake in a convenient cupcake form. These mini treats are perfect for sharing or enjoying as a personal dessert.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 4 oz white chocolate (melted and slightly cooled)
- 1/2 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
For the topping (optional):
- 1/4 cup blueberry jam or preserves
- 2 oz white chocolate (melted)
- Extra blueberries for garnish
Instructions
- Prep the Crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, melted butter, and sugar. Press into liners.
- Prepare the Filling: Beat cream cheese and sugar. Add eggs, vanilla, sour cream, and melted white chocolate. Fold in flour-coated blueberries.
- Bake: Spoon batter over crusts and bake for 18–22 minutes. Cool, then chill for at least 2 hours.
- Add Toppings: Warm blueberry jam, spoon over cheesecakes. Drizzle with melted white chocolate and garnish with blueberries.
Notes
- Soften cream cheese for a smooth texture.
- Substitute raspberry or blackberry jam if desired.
- Cheesecakes can be frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
