Looking for a dessert that’s equal parts elegant and delicious? These White Chocolate Blueberry Cheesecake Cupcakes are the perfect solution! Creamy cheesecake swirled with sweet blueberries, topped with a luscious white chocolate drizzle, all nestled in a buttery graham cracker crust. These bite-sized delights are great for parties, special occasions, or just treating yourself to a little indulgence. Get ready to make your dessert dreams come true!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 oz white chocolate, melted and cooled
- 1/2 cup fresh or frozen blueberries
For the Topping:
- 2 oz white chocolate, melted
- Extra blueberries for garnish
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or whisk
- Spoon or piping bag
- Small saucepan (optional, for melting chocolate)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the mixture into each liner, pressing it down firmly to form a crust. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg, vanilla extract, and sour cream, mixing until fully combined.
- Stir in the melted white chocolate until evenly incorporated.
- Gently fold in the blueberries.
- Assemble and Bake:
- Spoon the cheesecake filling evenly over the prepared crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool to room temperature, then transfer to the refrigerator to chill for at least 3 hours.
- Decorate the Cupcakes:
- Once chilled, drizzle the melted white chocolate over the top of each cheesecake cupcake.
- Garnish with extra blueberries for a pop of color and flavor.
- Serve and Enjoy:
- Remove the cupcakes from the liners, plate them up, and serve chilled.
Tips for Success
- For a smooth cheesecake filling, ensure the cream cheese is fully softened before mixing.
- If fresh blueberries aren’t in season, frozen blueberries work just as well—just be sure to pat them dry before folding them into the batter.
- Use a double boiler or microwave to melt the white chocolate gently to prevent burning.
These White Chocolate Blueberry Cheesecake Cupcakes are the perfect combination of creamy, fruity, and indulgent. With their buttery crust, smooth cheesecake filling, and vibrant blueberry flavor, they’re guaranteed to be a hit at any gathering. Treat yourself and your loved ones to these irresistible little gems—your new dessert crush is here!
White Chocolate Blueberry Cheesecake Cupcakes – Your New Dessert Crush!
Fall in love with White Chocolate Blueberry Cheesecake Cupcakes! These creamy, bite-sized treats are packed with white chocolate, fresh blueberries, and tangy cheesecake flavor.
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or whisk
- Spoon or piping bag
- Small saucepan (optional, for melting chocolate)
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 12 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 oz white chocolate melted and cooled
- 1/2 cup fresh or frozen blueberries
- For the Topping:
- 2 oz white chocolate melted
- Extra blueberries for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the mixture into each liner, pressing it down firmly to form a crust. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg, vanilla extract, and sour cream, mixing until fully combined.
- Stir in the melted white chocolate until evenly incorporated.
- Gently fold in the blueberries.
- Assemble and Bake:
- Spoon the cheesecake filling evenly over the prepared crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool to room temperature, then transfer to the refrigerator to chill for at least 3 hours.
- Decorate the Cupcakes:
- Once chilled, drizzle the melted white chocolate over the top of each cheesecake cupcake.
- Garnish with extra blueberries for a pop of color and flavor.
- Serve and Enjoy:
- Remove the cupcakes from the liners, plate them up, and serve chilled.
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