White Chocolate Blueberry Cheesecake Cupcakes

White Chocolate Blueberry Cheesecake Cupcakes are rich, creamy mini desserts with a silky cheesecake base, bursts of blueberry flavor, and a smooth white chocolate finish. These bite-sized treats are one of my favorite ways to serve cheesecake — portable, elegant, and packed with flavor.

Why You’ll Love This Recipe

I love how these cupcakes bring together the sweetness of white chocolate with the tart pop of fresh or swirled blueberries. Each one is individually portioned, which makes them perfect for parties, holidays, or when I want to treat myself without baking a full cheesecake. They look beautiful, taste indulgent, and are surprisingly easy to make.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Granulated sugar

• Eggs

• White chocolate, melted

• Vanilla extract

• Sour cream or Greek yogurt

• Fresh or frozen blueberries

• Graham cracker crumbs

• Butter, melted

• All-purpose flour (optional, to coat blueberries)

• Lemon zest (optional, for brightness)

Directions

1. I preheat my oven to 325°F (160°C) and line a muffin pan with cupcake liners.

2. I mix graham cracker crumbs with melted butter, then press a spoonful into the bottom of each liner to form the crust.

3. I bake the crusts for 5 minutes and let them cool while I make the filling.

4. In a bowl, I beat the cream cheese and sugar until smooth, then add the eggs one at a time, mixing just until combined.

5. I stir in the melted white chocolate, vanilla, and sour cream until the batter is silky.

6. I gently fold in the blueberries, or swirl them in after filling the liners — both ways work great.

7. I pour the batter evenly over the crusts and bake for about 20–25 minutes, or until the centers are just set.

8. I let them cool completely, then chill for at least 2 hours in the fridge before serving.

Servings and Timing

This recipe makes about 12 cheesecake cupcakes.
Prep time: 20 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: about 2 hours 45 minutes

Variations

• I sometimes use crushed vanilla wafers or Oreos instead of graham crackers for the crust.

• When I want a deeper blueberry flavor, I cook some of the berries down into a quick compote and swirl that into the batter.

• I top each cupcake with a dollop of whipped cream and extra berries before serving.

• I’ve made these with raspberries or blackberries as a variation — both work beautifully.

• For a stronger white chocolate taste, I drizzle melted white chocolate over the tops once they’re chilled.

Storage/Reheating

I store the cupcakes in an airtight container in the refrigerator for up to 4 days. They taste best cold, straight from the fridge. I don’t recommend reheating them, but they also freeze well — I just thaw them in the fridge overnight before serving.

FAQs

Can I use frozen blueberries?

Yes, I sometimes use frozen berries, but I make sure to coat them lightly in flour so they don’t sink or bleed too much into the batter.

Can I make these without a crust?

Absolutely — I skip the crust for a low-carb version and just pour the filling directly into liners or silicone cups.

What type of white chocolate should I use?

I like using a high-quality white chocolate bar instead of chips for the smoothest melt and best flavor.

How do I know when they’re done baking?

I check that the edges are set and the centers still have a slight jiggle — they’ll firm up as they cool.

Can I make these ahead of time?

Yes, I often make them a day in advance so they can chill and set completely before serving.

Conclusion

White Chocolate Blueberry Cheesecake Cupcakes are one of those desserts I come back to again and again. I love how easy they are to make, how beautiful they look on a dessert table, and most of all, how amazing they taste. Every bite is creamy, fruity, and just sweet enough — a perfect little indulgence.

White Chocolate Blueberry Cheesecake Cupcakes

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: About 2 hours 45 minutes
• Yield: 12 cheesecake cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These White Chocolate Blueberry Cheesecake Cupcakes are rich, creamy mini cheesecakes with a graham cracker crust, luscious white chocolate filling, and juicy blueberries in every bite. Perfect for parties, holidays, or a sweet everyday indulgence, they’re elegant, easy, and absolutely irresistible.

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Ingredients

• Cream cheese, softened
• Granulated sugar
• Eggs
• White chocolate, melted
• Vanilla extract
• Sour cream or Greek yogurt
• Fresh or frozen blueberries
• Graham cracker crumbs
• Butter, melted
• All-purpose flour (optional, to coat blueberries)
• Lemon zest (optional, for brightness)

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Instructions

1. Preheat oven to 325°F (160°C) and line a muffin pan with cupcake liners.

2. Mix graham cracker crumbs with melted butter; press into liners to form crusts.

3. Bake crusts for 5 minutes, then cool.

4. Beat cream cheese and sugar until smooth, then mix in eggs one at a time.

5. Stir in melted white chocolate, vanilla, and sour cream until silky.

6. Fold in blueberries (or swirl after filling liners).

7. Pour batter over crusts and bake for 20–25 minutes until just set.

8. Cool completely, then chill at least 2 hours before serving.

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Notes

• Use vanilla wafers or Oreos instead of graham crackers for the crust.
• Swirl in a quick blueberry compote for deeper berry flavor.
• Top with whipped cream and fresh berries for serving.
• Raspberries or blackberries can be used instead of blueberries.
• For more white chocolate flavor, drizzle melted white chocolate on top.