Description
These indulgent White Chocolate Blueberry Cheesecake Cupcakes combine creamy cheesecake with the sweet and tangy flavor of fresh blueberries and rich white chocolate. Perfectly portioned in cupcake form, these desserts are ideal for special occasions or as a decadent treat. Topped with a silky sour cream layer and garnished with white chocolate shavings and extra blueberries, these cupcakes offer a delightful burst of flavor in every bite.
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
16 oz 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 to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press 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: Beat cream cheese, sugar, eggs, and vanilla until smooth. Divide mixture among muffin cups.
- Bake: Bake for 22-25 minutes or until set. Cool in pan on a wire rack.
- Prepare Topping: Mix sour cream, powdered sugar, and vanilla extract. Spoon over cooled cupcakes and garnish with blueberries and white chocolate shavings.
- Chill: Refrigerate for at least 2 hours before serving.
Notes
For best results, use full-fat cream cheese and ensure it is fully softened.
Fresh blueberries work best, but frozen blueberries can be used if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 280 kcal per serving
