White Chocolate Blueberry Cheesecake Cupcakes
These White Chocolate Blueberry Cheesecake Cupcakes are a delightful treat, combining creamy cheesecake with fresh blueberries and rich white chocolate. Perfect for any occasion, they offer a balance of sweetness and tartness, making each bite a memorable experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 160 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
- 1 cup fresh blueberries
- 1 cup white chocolate chips
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Additional blueberries and white chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each muffin cup to form a crust.
- Sprinkle a few blueberries and white chocolate chips over each crust.
- In a separate bowl, beat cream cheese, granulated sugar, eggs, and vanilla until smooth. Divide the mixture evenly among the muffin cups.
- Bake for 22-25 minutes or until set. Cool in the pan on a wire rack.
- Mix sour cream, powdered sugar, and vanilla extract. Spoon over cooled cupcakes and garnish with blueberries and white chocolate shavings.
- Refrigerate for at least 2 hours before serving.
Nutrition
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg