Description
Delight in these luscious White Chocolate Blueberry Cheesecake Cupcakes, combining a buttery graham cracker crust with a creamy white chocolate-infused cheesecake filling, studded with fresh blueberries. Perfectly topped with a sweet sour cream glaze and garnished with extra blueberries and white chocolate shavings, these cupcakes offer a charming individual dessert that’s ideal for parties or indulgent treats.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
Filling
- 1 cup fresh blueberries
- 1 cup white chocolate chips
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Additional blueberries for garnish
- White chocolate shavings for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Prepare Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of each muffin cup to form an even crust layer.
- Add Blueberries and Chocolate: Sprinkle a few fresh blueberries and white chocolate chips evenly over the crusts in each muffin cup.
- Make Filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, eggs, and vanilla extract until smooth and creamy. Carefully divide this cheesecake filling evenly among the muffin cups over the crust and blueberry layers.
- Bake: Bake the cupcakes in the preheated oven for 22-25 minutes or until the filling is set but still slightly jiggly in the center. Remove from oven and allow to cool in the pan on a wire rack.
- Prepare Topping: Mix together the sour cream, powdered sugar, and vanilla extract until smooth. Spoon or spread this topping evenly over the cooled cheesecake cupcakes.
- Garnish: Decorate each cupcake with additional fresh blueberries and white chocolate shavings for an elegant finish.
- Chill: Refrigerate the cupcakes for at least 2 hours to allow the cheesecake to firm up fully and the flavors to meld before serving.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Do not overbake the cheesecakes; the centers should still be slightly jiggly.
- Use fresh blueberries for best texture and flavor.
- For cleaner white chocolate shavings, chill the chocolate before shaving.
- These cupcakes can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
