Blueberry Orange Cheesecake Cupcakes
Dive into the world of citrusy delight with these Blueberry Orange Cheesecake Cupcakes! A perfect blend of tangy and sweet, these mini treats are destined to be a hit at any gathering. Imagine creamy cheesecake with a burst of blueberry and orange flavors in every bite! These delectable cupcakes are not only visually appealing but also packed with flavor that will leave your guests clamoring for more.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 mins
- Yield: 12 cupcakes 1x
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 1 cup fresh blueberries
- For the Topping:
- 1/4 cup orange marmalade
- 1 cup fresh blueberries
Instructions
Prep the Magic
Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Make the Crust
In a bowl, mix together the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is crumbly. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner. Bake for 5 minutes, then remove from the oven and let them cool.
Whip the Cheesecake
In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract, orange zest, and fresh orange juice. Carefully fold in the fresh blueberries until evenly distributed.
Bake the Love
Pour the cheesecake mixture over the cooled crusts in the cupcake liners, filling each one almost to the top. Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly wobbly. Allow them to cool at room temperature, then refrigerate for at least 2 hours to set completely.
Top it Off
In a small saucepan, melt the orange marmalade over low heat. Once melted, gently mix in the fresh blueberries. Spoon this mixture over each cheesecake cupcake just before serving.
Notes
Substitution Options
You can substitute the cream cheese with ricotta cheese for a lighter texture. For a gluten-free option, use gluten-free graham cracker crumbs for the crust.
Serving Suggestion
These cupcakes are best served chilled. Garnish with a slice of fresh orange or a sprig of mint for added color and flavor.
Storage Advice
Store any leftover cupcakes in the refrigerator in an airtight container for up to 3 days. The flavors will intensify as they sit!
Serving Size Information
This recipe makes approximately 12 mini cheesecake cupcakes, perfect for gatherings and parties or for satisfying your sweet tooth!
Find it online: https://chyachya.com/blueberry-orange-cheesecake-cupcakes/