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White Chocolate Blueberry Cheesecake Cupcakes

These delightful cupcakes combine the indulgence of cheesecake with the joy of blueberry sweetness, perfect for family gatherings or a cozy treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
For the filling
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 4 oz white chocolate, melted
  • Fresh blueberries for garnish (optional)
  • Whipped cream for serving (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a big mixing bowl, crush the graham crackers and stir in the sugar and melted butter until well combined.
  3. Press the crumb mixture into the bottom of each muffin cup and bake for about 5 minutes. Let them cool.
Making the filling
  1. In a stand mixer or with a hand mixer, beat the cream cheese until silky smooth.
  2. Gradually add in the sugar and eggs, mixing well in between.
  3. Melt the white chocolate and gently fold it in along with fresh blueberries.
  4. Fill each muffin cup with the cheesecake batter, smoothing out the tops.
Baking
  1. Bake the cupcakes at 325°F (163°C) for 20-25 minutes until the edges are set but the centers are slightly jiggly.
  2. Cool in the muffin tin for about 10 minutes, then transfer to a wire rack.
  3. Pop them in the refrigerator for at least 2 hours to set.
Serving
  1. Add a generous dollop of whipped cream on top and garnish with fresh blueberries when ready to serve.

Notes

Don’t rush the cooling process; it’s crucial for the best texture. You can adjust sugar depending on your taste. Frozen blueberries can be used as an alternative.