Description
Indulge in these delightful White Chocolate Blueberry Cheesecake Cupcakes that blend creamy cheesecake with sweet blueberries in a graham cracker crust, topped with white chocolate drizzle. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/3 cup melted white chocolate, plus more for drizzling (optional)
- 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional fresh blueberries for garnish and whipped cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press mixture into liners and bake for 5 minutes.
- Make the Cheesecake Filling: Beat cream cheese and sugar, add egg, then vanilla, sour cream, and melted white chocolate. Fold in blueberries.
- Fill and Bake: Spoon filling over crusts, bake for 18–22 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with white chocolate drizzle, whipped cream, or fresh blueberries as desired.
Notes
- For best results, ensure all dairy ingredients are at room temperature.
- Try using a mini muffin tin for bite-sized portions, adjusting baking time accordingly.
- When using frozen blueberries, add them directly from the freezer to prevent bleeding.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg
