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.
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)
Instructions
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Preheat oven to 325°F (160°C) and line a muffin pan with cupcake liners.
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Mix graham cracker crumbs with melted butter; press into liners to form crusts.
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Bake crusts for 5 minutes, then cool.
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Beat cream cheese and sugar until smooth, then mix in eggs one at a time.
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Stir in melted white chocolate, vanilla, and sour cream until silky.
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Fold in blueberries (or swirl after filling liners).
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Pour batter over crusts and bake for 20–25 minutes until just set.
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Cool completely, then chill at least 2 hours before serving.
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.
