Description
White Chocolate Blueberry Cheesecake Cupcakes are a luscious, individual-sized dessert that blends rich cream cheese filling with sweet white chocolate chips and juicy blueberries. Topped with a creamy sour cream topping and finished with fresh blueberries and white chocolate shavings, they’re perfect for parties, holidays, or a special treat at home.
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
- Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh blueberries
- Topping:
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional Garnishes:
- Additional blueberries
- White chocolate shavings
- Lemon zest
- Almond extract (as partial vanilla substitute)
Instructions
- Preheat oven to 325°F (163°C). Line a standard muffin tin with paper liners.
- Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about a tablespoon into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then set aside.
- Prepare the filling: In a large bowl, beat softened cream cheese until smooth. Add eggs and vanilla extract; mix until fully combined. Gently fold in the white chocolate chips and blueberries. Spoon the filling over the crusts, filling each liner almost to the top.
- Bake the cupcakes: Bake for 18–22 minutes, or until centers are just set and no longer jiggly. Remove and let cool completely in the pan before transferring to the fridge to chill for at least 2 hours.
- Make the topping: In a small bowl, mix sour cream, powdered sugar, and vanilla extract. Once cupcakes are chilled, spoon a little topping onto each one.
- Garnish: Top with fresh blueberries and white chocolate shavings. Add lemon zest or almond extract if desired for added flair.
- Serve chilled and enjoy!
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Chill the cupcakes for at least 2 hours or overnight for best texture.
- Feel free to swap blueberries for raspberries or blackberries for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: white chocolate blueberry cheesecake cupcakes, mini cheesecakes, blueberry desserts, party cupcakes, creamy cheesecake treats