White Chocolate Blueberry Cheesecake Cupcakes

why make this recipe

White Chocolate Blueberry Cheesecake Cupcakes are a delightful treat that combines creamy cheesecake with the sweetness of white chocolate and fresh blueberries. They are perfect for any occasion, whether it’s a birthday, holiday gathering, or just a sweet snack. These cupcakes are not only delicious but also easy to make, making them a great choice for both novice and experienced bakers.

how to make White Chocolate Blueberry Cheesecake Cupcakes

Ingredients:

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 1 cup cream cheese, softened
• 1/2 cup white chocolate chips, melted
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup fresh blueberries
• Whipped cream for topping (optional)
• Additional blueberries for garnish (optional)

Directions:

1. Preheat the oven to 325°F (165°C) and line a cupcake pan with liners.
2. In a bowl, mix the crushed graham crackers with the melted butter and press the mixture into the bottom of each cupcake liner.
3. In another bowl, beat the cream cheese until smooth. Add in the melted white chocolate, sugar, and vanilla extract, mixing well.
4. Add the eggs one at a time, beating well after each addition until smooth.
5. Gently fold in the fresh blueberries.
6. Pour the cheesecake batter over the crust in each cupcake liner.
7. Bake for 20-25 minutes or until set. Let cool, then refrigerate for at least 2 hours.
8. Serve with whipped cream and additional blueberries, if desired.

how to serve White Chocolate Blueberry Cheesecake Cupcakes

These cupcakes are best served chilled. You can top them with whipped cream and a few extra blueberries for a beautiful presentation. They make an excellent dessert for parties, potlucks, or a cozy evening at home.

how to store White Chocolate Blueberry Cheesecake Cupcakes

Store any leftover cupcakes in an airtight container in the refrigerator. They will keep well for up to three days. If you want to enjoy them later, you can freeze them for up to two months. Just make sure to wrap them tightly to prevent freezer burn.

tips to make White Chocolate Blueberry Cheesecake Cupcakes

• Allow the cream cheese to soften at room temperature for smoother mixing.
• Be gentle when folding in the blueberries to avoid breaking them apart.
• You can adjust the sweetness by adding more or less sugar to suit your taste.

variation

You can try using different fruits, such as raspberries or strawberries, instead of blueberries for a different flavor. Additionally, you can swap out white chocolate for dark chocolate if you prefer a richer taste.

FAQs

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding them to the batter.

Can I make this recipe gluten-free?
Yes, simply use gluten-free graham crackers for the crust to make it gluten-free.

How long do these cupcakes take to prepare?
The total time for preparation and baking is about 40 minutes, plus an additional 2 hours for cooling in the refrigerator.

White Chocolate Blueberry Cheesecake Cupcakes

Delicious and creamy cheesecake cupcakes with white chocolate and fresh blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Ingredients

  

For the crust

• 1 cup crushed graham crackers
• 1/4 cup melted butter

For the cheesecake filling

• 1 cup cream cheese, softened Allow to soften at room temperature for smoother mixing.
• 1/2 cup white chocolate chips, melted
• 1/2 cup sugar Adjust to taste.
• 1 teaspoon vanilla extract
• 2 large eggs Add one at a time, beating well after each addition.
• 1 cup fresh blueberries Gently fold in to avoid breaking them.
• Whipped cream optional for topping
• Additional blueberries optional for garnish

Instructions

 

Preparation

• Preheat the oven to 325°F (165°C) and line a cupcake pan with liners.
• In a bowl, mix the crushed graham crackers with the melted butter and press the mixture into the bottom of each cupcake liner.

Making the filling

• In another bowl, beat the cream cheese until smooth.
• Add in the melted white chocolate, sugar, and vanilla extract, mixing well.
• Add the eggs one at a time, beating well after each addition until smooth.
• Gently fold in the fresh blueberries.

Baking

• Pour the cheesecake batter over the crust in each cupcake liner.
• Bake for 20-25 minutes or until set.
• Let cool, then refrigerate for at least 2 hours.

Serving

• Serve with whipped cream and additional blueberries, if desired.

Notes

Store any leftover cupcakes in an airtight container in the refrigerator. They will keep well for up to three days. If you want to enjoy them later, you can freeze them for up to two months. Just make sure to wrap them tightly to prevent freezer burn.

Keyword blueberry, Cheesecake Cupcakes, Dessert, Easy Baking, white chocolate