White Chocolate Blueberry Cheesecake Cupcakes
White Chocolate Blueberry Cheesecake Cupcakes are a creamy, indulgent treat with a rich white chocolate filling, a graham cracker crust, and fresh blueberries on top. These mini cheesecakes are perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 ounces cream cheese, softened
- 4 ounces white chocolate, chopped
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- Pinch of salt
- 1/2 cup fresh or frozen blueberries
Instructions
- Prepare the Crust: Mix graham cracker crumbs with melted butter and press into the bottom of cupcake liners in a muffin tin. Bake for 5-7 minutes and set aside.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and melted white chocolate, and mix until combined. Stir in the heavy cream.
- Assemble the Cupcakes: Spoon the cheesecake mixture into cupcake liners and top with blueberries.
- Bake: Bake at 325°F (163°C) for 18-22 minutes, or until set around the edges but slightly jiggly in the center.
- Chill and Serve: Cool completely, then refrigerate for at least 2 hours before serving. Garnish with extra blueberries if desired.
Notes
- For a more decadent topping, drizzle with melted white chocolate or add whipped cream.
- Feel free to swap the blueberries for raspberries or strawberries for a twist.
- These cupcakes can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg