Description
These White Chocolate Blueberry Cheesecake Cupcakes are a delightful twist on classic cheesecake, combining a buttery graham cracker crust, creamy white chocolate cheesecake filling bursting with fresh blueberries, and a tangy homemade blueberry sauce topping. Perfectly portioned as cupcakes, they offer an indulgent yet manageable dessert for gatherings or special treats.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
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
Blueberry Sauce
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Spoon about 1 tablespoon of this mixture into each muffin cup and gently press down to form an even crust base.
- Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese until smooth. Add melted white chocolate and sugar, mixing well. Incorporate eggs one at a time, beating thoroughly after each. Stir in vanilla extract, flour, and sour cream until the batter is creamy and uniform.
- Add blueberries to filling: Gently fold fresh blueberries into the cheesecake mixture carefully to avoid crushing them, ensuring even distribution.
- Fill the cupcake liners: Spoon the cheesecake mixture onto the prepared crust in each muffin cup, filling about ¾ full.
- Bake the cupcakes: Bake for 20-25 minutes or until edges turn lightly golden and centers are set. Remove from oven and let cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely.
- Make the blueberry sauce: While cupcakes cool, combine blueberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat, stirring periodically, for 5-7 minutes until blueberries release juices and sauce thickens slightly. If thicker sauce is desired, mix cornstarch with water and stir into the sauce. Remove from heat and cool.
- Top cupcakes: Once cupcakes are fully cooled, spoon blueberry sauce atop each cupcake evenly.
- Serve: Enjoy these cheesecake cupcakes chilled or at room temperature for best flavor and texture.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- Be gentle when folding in blueberries to keep them whole and prevent discoloration of the batter.
- Using cupcake liners will help with easy removal and clean presentation.
- The optional cornstarch helps thicken the blueberry sauce if you prefer a less runny topping.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
