Description
These white chocolate blueberry cheesecake cupcakes offer a creamy and luscious twist on classic cheesecake. Featuring a rich white chocolate-infused filling swirled with juicy blueberries atop a crisp graham cracker crust, these individual cupcakes are easy to serve and perfect for parties, holidays, or any special occasion craving.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup white chocolate chips, melted and slightly cooled
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour
Instructions
- Preheat and prepare pans. Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and clean presentation.
- Make the crust. In a bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the texture resembles wet sand. Press approximately 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the crust layer.
- Bake crust. Bake the crusts in the preheated oven for 5 minutes to set them, then remove from the oven and allow them to cool while you prepare the filling.
- Prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese until completely smooth. Add sour cream, 1/3 cup sugar, and vanilla extract; beat until well combined and creamy.
- Add egg and white chocolate. Beat in the egg just until incorporated, taking care not to overmix. Gently stir in the melted white chocolate chips until fully blended into the batter.
- Prepare blueberries. Toss the blueberries with the tablespoon of flour in a small bowl—this helps prevent them from sinking during baking.
- Incorporate blueberries. Gently fold the floured blueberries into the cheesecake batter, ensuring even distribution without breaking them up too much.
- Fill cupcake liners. Spoon the cheesecake batter evenly over the pre-baked crusts in each liner, filling nearly to the top.
- Bake cupcakes. Bake for 18 to 22 minutes, until the centers are mostly set but still slightly jiggly. This ensures creamy cheesecake texture.
- Cool and chill. Remove from the oven and allow cupcakes to cool completely at room temperature. Then refrigerate for at least 2 hours to fully set and develop flavor before serving.
Notes
- Top cupcakes with extra melted white chocolate or fresh blueberries to enhance presentation and flavor.
- Frozen blueberries can be used; do not thaw to prevent discoloration in the batter.
- Make sure not to overbake—the centers should be slightly jiggly when done for the perfect creamy texture.
- Use room temperature cream cheese for a smooth filling without lumps.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
