White Chocolate Blueberry Cheesecake Cupcakes
Indulge in these delightful mini cheesecake cupcakes filled with juicy blueberries and white chocolate, all atop a crispy graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs Adds a buttery crunch.
- 1/4 cup sugar Sweetens the crust.
- 1/2 cup butter, melted Binds the crust together.
For the cheesecake filling
- 16 oz cream cheese, softened The star ingredient for creaminess.
- 1/2 cup sugar Balances the tanginess of the cream cheese.
- 1 tsp vanilla extract Adds sweetness.
- 2 eggs Provides structure.
- 1 cup white chocolate chips, melted Adds luxurious sweetness.
- 1 cup blueberries Provides a burst of freshness.
- 1/2 cup sour cream Lends tang and creaminess.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of each cupcake liner to create a solid crust.
Making Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth. Mix in 1/2 cup sugar and vanilla until thoroughly combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Fold in melted white chocolate and sour cream until smooth.
- Gently fold in the blueberries, taking care not to mash them.
Baking
- Pour the cheesecake mixture over the crust in each liner, filling them about 2/3 full.
- Bake for 20-25 minutes until edges are set but centers remain slightly jiggly.
- Cool in the tin before refrigerating for at least 2 hours before serving.
Notes
Use room temperature ingredients for a smooth filling. Chill properly for the best texture. Garnish with fresh blueberries or whipped cream before serving.