Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Blueberry Cheesecake Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

These decadent White Chocolate Blueberry Cheesecake Cupcakes combine the creamy texture of cheesecake with the sweetness of white chocolate and the fresh, tangy burst of blueberries. Perfect for any occasion, they’re an irresistible bite-sized treat.


Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • 1/2 cup white chocolate chips (melted)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 cup sour cream
  • 1/2 cup fresh blueberries

For the Blueberry Sauce:

  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

  • Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  • Make the crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup and press it down gently to form a crust.
  • Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add the melted white chocolate and sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, flour, and sour cream until smooth.
  • Gently fold in the fresh blueberries into the cheesecake mixture, being careful not to crush them.
  • Spoon the cheesecake mixture over the graham cracker crust in each muffin cup, filling about ¾ full.
  • Bake: Bake the cupcakes for 20-25 minutes, or until the edges are lightly golden and the center is set. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the blueberry sauce: While the cupcakes are cooling, make the blueberry sauce. In a small saucepan, combine the blueberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Let it simmer for 5-7 minutes until the blueberries release their juices and the sauce thickens slightly. If you prefer a thicker sauce, mix the cornstarch with a bit of water and stir it into the sauce to thicken. Remove from heat and allow to cool.
  • Once the cupcakes are completely cool, spoon a small amount of the blueberry sauce on top of each cheesecake cupcake.
  • Serve chilled or at room temperature.

Notes

  • For a richer flavor, you can mix some extra white chocolate into the blueberry sauce.
  • You can substitute frozen blueberries if fresh ones are not available.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290 kcal
  • Sugar: 25g
  • Sodium: 160 mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 48mg