White Chocolate Blueberry Cheesecake Cupcakes
These delightful cupcakes balance creamy richness with the sweet-tart burst of blueberries, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs For a buttery, crumbly crust.
- 1/4 cup sugar To add sweetness to the crust.
- 1/2 cup butter, melted Brings richness and moisture.
For the cheesecake filling
- 16 oz cream cheese, softened The star ingredient for creamy texture.
- 1/2 cup sugar To ensure sweetness.
- 1 tsp vanilla extract Adds aromatic flavor.
- 2 pcs eggs Binds the ingredients together.
- 1 cup white chocolate chips, melted For a sweet, chocolatey flavor.
- 1 cup blueberries Adds freshness and burst of flavor.
- 1/2 cup sour cream Elevates the cheesecake texture.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of each cupcake liner.
- In a large bowl, beat the softened cream cheese until smooth. Mix in 1/2 cup sugar and vanilla extract until fully combined.
- Beat in the eggs one at a time, mixing until just combined. Then fold in the melted white chocolate and sour cream until smooth.
- Gently fold in the blueberries into the cheesecake batter.
- Pour the cheesecake mixture over the crust in each cupcake liner, filling them about 2/3 full.
Baking
- Bake for about 20-25 minutes, until edges are set but centers still jiggle.
- Allow the cupcakes to cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Ensure cream cheese is softened for smooth blending. Avoid over-mixing the batter to prevent cracks. Chill for at least 2 hours to set the texture.