White Chocolate Blueberry Cheesecake Cupcakes

Why You’ll Love This Recipe

• Convenient: Individual portions make them easy to serve and enjoy.
• Deliciously Creamy: The combination of white chocolate and blueberries creates a perfect balance of sweet and tangy flavors.
• Customizable: Experiment with different toppings or use other fruits to tailor the cupcakes to your taste.
• Elegant: With simple garnishes like white chocolate shavings and fresh blueberries, these cupcakes make a beautiful dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Filling:

• 1 cup fresh blueberries
• 1 cup white chocolate chips
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Topping:

• 1/2 cup sour cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Additional blueberries and white chocolate shavings for garnish

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Prepare Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of each muffin cup to form a crust.
3. Add Blueberries and Chocolate: Sprinkle blueberries and white chocolate chips over each crust.
4. Make Filling: Beat cream cheese, sugar, eggs, and vanilla until smooth. Spoon mixture into each muffin cup.
5. Bake: Bake for 22-25 minutes, or until the filling is set and golden. Let cool in the pan.
6. Prepare Topping: Mix sour cream, powdered sugar, and vanilla. Spoon over cooled cupcakes.
7. Chill: Refrigerate for at least 2 hours before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes

Variations

• Lemon Blueberry: Add lemon zest and juice for a citrusy twist.
• Chocolate Chip Cheesecake: Replace white chocolate chips with dark chocolate or semi-sweet chips.
• Mixed Berry: Use a mix of fresh berries for a burst of color and flavor.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 3-4 days.
• Reheating: Serve cold or let the cupcakes come to room temperature before serving for best texture.

FAQs

1. Can I use frozen blueberries?

Yes, thaw and drain frozen blueberries before adding them to prevent excess moisture.

2. Can I substitute the graham cracker crust?

Yes, use crushed digestive biscuits or shortbread cookies for a different flavor.

3. Can I make this ahead of time?

Yes, make up to 2 days in advance. Add toppings just before serving.

4. Can I use low-fat cream cheese?

Yes, but it may affect the texture slightly.

Conclusion

White Chocolate Blueberry Cheesecake Cupcakes are a delightful dessert that combines the creaminess of cheesecake with the sweetness of white chocolate and the tartness of blueberries. Perfect for any occasion, these cupcakes are sure to become a favorite treat