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White Chocolate Blueberry Cheesecake Cupcakes

Delightful cupcakes filled with creamy cheesecake, juicy blueberries, and a crispy graham cracker crust, perfect for gatherings or sweet indulgence.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
For the filling
  • 16 oz cream cheese, softened Ensure it's at room temperature for smooth mixing.
  • 1/2 cup sugar
  • 2 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Be gentle to avoid crushing.
  • 4 oz white chocolate, melted
  • Fresh blueberries for garnish
  • Whipped cream for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Crush the graham crackers into fine crumbs and mix them with sugar and melted butter until sandy.
  3. Press the mixture into muffin tin liners to form crusts and pre-bake for about 5 minutes.
Filling
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add and mix the sugar until well combined.
  3. Add eggs one at a time, beating well after each addition.
  4. Fold in the melted white chocolate and fresh blueberries gently.
Baking
  1. Spoon the filling into the pre-baked crusts and smooth the tops.
  2. Bake at 325°F (163°C) for 20-25 minutes until edges are set.
  3. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Chilling
  1. Refrigerate for at least 2 hours before serving.
  2. Top with whipped cream and fresh blueberries before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. They taste delightful chilled!