White Chocolate Blueberry Cheesecake Cupcakes
Delicious and creamy cheesecake cupcakes with white chocolate and fresh blueberries, perfect for any occasion.
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.