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White Chocolate Blueberry Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes plus chilling time
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These White Chocolate Blueberry Cheesecake Cupcakes are an irresistible mini dessert featuring a buttery graham cracker crust, creamy white chocolate-infused cheesecake batter, and fresh blueberries. Perfectly portioned for individual servings, they’re topped with blueberry preserves, whipped cream, and extra berries for an elegant finish. Ideal for holidays, parties, or anytime you crave a rich, fruity treat.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces white chocolate, melted and slightly cooled
  • ½ cup sour cream
  • 1 cup fresh blueberries

Toppings

  • ½ cup blueberry preserves
  • Whipped cream, for garnish
  • Extra fresh blueberries, for garnish

Instructions

  1. Prepare the Oven and Pan. Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners to prevent sticking and for easy cupcake removal.
  2. Make the Crust. In a small bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the mixture feels like wet sand. Divide this evenly into each muffin liner and press firmly to create the base crust for your cupcakes.
  3. Mix the Cream Cheese Batter. In a large mixing bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Stir in the vanilla extract, melted white chocolate, and sour cream until combined.
  4. Fold in Blueberries. Gently fold the fresh blueberries into the cheesecake batter, being careful not to crush them to maintain their shape and flavor.
  5. Assemble and Bake. Spoon the cheesecake batter evenly over the prepared crusts, filling each about three-quarters full. Bake in the preheated oven for 20 to 22 minutes, or until the centers are just set and slightly jiggly.
  6. Cool and Chill. Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Transfer the cupcakes to a wire rack to cool completely, then refrigerate for at least 2 hours to set fully.
  7. Add Toppings and Serve. Before serving, spoon a small amount of blueberry preserves onto each cupcake, then garnish with whipped cream and extra fresh blueberries for a beautiful presentation and added flavor.

Notes

  • For added richness and a subtle citrus flavor, add a splash of lemon juice and a teaspoon of lemon zest to the cheesecake batter.
  • These cupcakes can be prepared a day in advance and stored in the refrigerator until ready to serve for convenient entertaining.
  • To keep them longer, freeze the cupcakes for up to 2 months. Thaw in the refrigerator before serving.

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Find it online: https://fasttastykitchen.com/white-chocolate-blueberry-cheesecake-cupcakes-recipe/