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White chocolate blueberry cheesecake cupcakes


  • Author: Emily

Description

White Chocolate Blueberry Cheesecake Cupcakes are an irresistible blend of creamy white chocolate, tangy blueberries, and smooth, rich cheesecake, all perfectly portioned in a cupcake form. These cupcakes are an elegant and indulgent dessert, perfect for any occasion—from birthday parties to holiday gatherings, or simply as a sweet treat to enjoy with a cup of tea.

 


Ingredients

Scale

Ingredients List (with measurements)

Here’s what you’ll need to make White Chocolate Blueberry Cheesecake Cupcakes:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate, melted and slightly cooled
  • 1/4 cup sour cream
  • 1/2 cup fresh blueberries
  • 2 tablespoons blueberry jam or preserves

Instructions

Step-by-Step Instructions

Now that you have your ingredients and tools ready, follow these steps to make White Chocolate Blueberry Cheesecake Cupcakes:

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a mixing bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and 1/4 cup of melted unsalted butter. Stir until the mixture is evenly moistened. Press the mixture into the bottom of each cupcake liner to form the crust. Use the back of a spoon or the bottom of a small glass to press the crumbs firmly. Bake for 5 minutes, then set aside to cool.
  2. Make the cheesecake filling: In a large mixing bowl, beat 8 oz of softened cream cheese until smooth and creamy. Add 1/2 cup of white sugar and beat until fully incorporated. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. Next, add the melted white chocolate and 1/4 cup of sour cream, mixing until the batter is smooth and well combined.
  3. Assemble the cupcakes: Spoon the cheesecake filling over the cooled graham cracker crusts, filling each liner about 3/4 full. Drop small spoonfuls of blueberry jam or preserves onto the cheesecake batter. Use a toothpick or skewer to swirl the jam into the batter, creating a marbled effect. Gently press a few fresh blueberries into the top of each cupcake.
  4. Bake the cupcakes: Bake the cupcakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Avoid over-baking, as this can cause the cheesecake to crack. The cupcakes will continue to set as they cool.
  5. Chill the cupcakes: Allow the cupcakes to cool to room temperature in the muffin tin. Once cooled, refrigerate for at least 2 hours to allow the cheesecake filling to set completely. This chilling time is crucial for achieving the perfect texture.
  6. Serve: Once the cupcakes are fully chilled, remove them from the muffin tin and peel off the liners. Serve as is, or garnish with additional blueberry sauce, a drizzle of melted white chocolate, or a dollop of whipped cream for an extra special touch.

Notes

Notes on Variations

If you’re feeling adventurous, consider these variations to the original recipe:

  • Different Berries: Swap out blueberries for raspberries, strawberries, or blackberries to create a different flavor profile. You can also mix several types of berries for a more complex taste.
  • Lemon Zest: Add the zest of one lemon to the cheesecake batter for a subtle citrusy note that pairs beautifully with the white chocolate and blueberries.
  • Chocolate Crust: For a richer flavor, replace the graham cracker crust with a chocolate cookie crust. Simply substitute the graham cracker crumbs with chocolate cookie crumbs and proceed with the recipe as directed.