Description

Dive into dessert heaven with these Blueberry White Chocolate Cheesecake Cupcakes! Bursting with creamy cheesecake and juicy blueberry goodness, these cupcakes are the perfect sweet treat for any occasion. Get ready to impress both your taste buds and your guests!

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup fresh blueberries
1 cup white chocolate chips

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.

Step 2: Make the Crust

In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Mix well until the mixture resembles damp sand. Press this mixture firmly into the bottom of each cupcake liner.

Step 3: Prepare the Cheesecake Filling

In a separate bowl, beat 16 oz of softened cream cheese with 1/2 cup of sugar until the mixture is smooth and creamy.

Step 4: Add Eggs and Vanilla

Add 2 eggs to the cream cheese mixture one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.

Step 5: Fold in Blueberries and Chocolate

Gently fold in 1 cup of white chocolate chips and 1 cup of fresh blueberries, being cautious not to crush the berries.

Step 6: Fill the Cupcake Liners

Carefully fill each cupcake liner with the cheesecake mixture, filling them almost to the top.

Step 7: Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 20-25 minutes. The center should be set but still slightly jiggly.

Step 8: Cool and Refrigerate

After baking, allow the cupcakes to cool at room temperature. Once cooled, refrigerate them for at least 2 hours before serving.

Notes

Note 1: Cream Cheese Temperature

Ensure the cream cheese is softened to room temperature for easier mixing.

Note 2: Blueberries

Fresh blueberries are recommended for optimal flavor and texture. If using frozen, do not thaw them before adding.

Note 3: Filling Level

Do not overfill the liners; it’s best to leave a little space at the top to prevent overflow during baking.

Note 4: Storage

These cupcakes can be stored in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 20-25 minutes