White Chocolate Blueberry Cheesecake Cupcakes
These White Chocolate Blueberry Cheesecake Cupcakes are a delicious twist on traditional cheesecake. Combining creamy cheesecake, sweet white chocolate, and tangy blueberries, these elegant, bite-sized treats are perfect for any special occasion or gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (includes chilling)
- Yield: 12 cupcakes
- Category: Dessert, Special Occasion
- Method: Baking, Chilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each muffin cup to form a crust.
- Add Blueberries and Chocolate: Sprinkle a few blueberries and white chocolate chips over each crust.
- Make Filling: In a mixer, beat cream cheese, sugar, eggs, and vanilla until smooth. Spoon the mixture into each muffin cup, over the crust.
- Bake: Bake for 22-25 minutes or until the filling is set and slightly golden. Let cool in the pan.
- Prepare Topping: In a bowl, mix sour cream, powdered sugar, and vanilla. Spoon the mixture over the cooled cupcakes.
- Chill: Refrigerate for at least 2 hours before serving.
Notes
- Storage: Store in an airtight container in the fridge for up to 3-4 days.
- Reheating: Serve cold or allow the cupcakes to come to room temperature before serving for the best texture.
