Description
These delightful White Chocolate Blueberry Cheesecake Cupcakes combine creamy cheesecake with fresh blueberries and rich white chocolate, creating a perfect dessert for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined, then press the mixture into the bottom of each cupcake liner.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Mix in melted white chocolate, sour cream, eggs, and vanilla extract until well combined.
- Fold in fresh blueberries gently to avoid breaking them.
- Pour the cheesecake batter over the crusts in the cupcake liners.
- Bake for 18-20 minutes or until the centers are set.
- Allow the cupcakes to cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For a richer flavor, use high-quality white chocolate.
- These cupcakes can be topped with additional blueberries or a blueberry sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg