White Chocolate Blueberry Cheesecake Cupcakes

Why You’ll Love This Recipe

If you’re a fan of cheesecake, blueberries, and white chocolate, then these cupcakes will be your new favorite dessert. With a buttery graham cracker crust, a rich and creamy filling, and a tangy sour cream topping, these cupcakes are a heavenly bite of perfection. The addition of fresh blueberries and white chocolate chips makes every bite a delightful mix of sweetness and tartness. Plus, their individual portions make them easy to serve at any event, from family gatherings to fancy dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Base:

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 2 packages (8 oz each) cream cheese, softened at room temperature
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 cup white chocolate chips

For the Topping:

• 1/2 cup sour cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Extra blueberries and white chocolate shavings for decoration

Directions

1. Prepare the Base: Preheat your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of each cupcake liner, creating a firm base. Bake for about 5 minutes to set, then remove from the oven and set aside to cool.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gently fold in the blueberries and white chocolate chips. Be careful not to overmix to keep the blueberries from breaking up.
3. Assemble the Cupcakes: Spoon the cheesecake filling over the graham cracker base in each cupcake liner, filling them nearly to the top. Bake for 18-20 minutes or until the centers are set but still slightly jiggly. Turn off the oven and let the cupcakes cool in the oven with the door slightly ajar for about 10 minutes to prevent cracking.
4. Prepare the Topping: In a small bowl, whisk together the sour cream, powdered sugar, and vanilla extract. Once the cupcakes have cooled to room temperature, spread a dollop of the sour cream mixture on top of each cupcake.
5. Garnish and Serve: Decorate the cupcakes with extra fresh blueberries and white chocolate shavings for a beautiful, festive touch. Chill the cupcakes in the refrigerator for at least 2 hours before serving to let the flavors set.

Servings and Timing

• Servings: This recipe makes about 12 cheesecake cupcakes.
• Total Time: Approximately 40-50 minutes (not including chilling time).

Variations

• Crust Alternatives: Swap out graham cracker crumbs for crushed Oreos or shortbread cookies for a different flavor base.
• Berry Options: If you’re not a fan of blueberries, feel free to substitute with raspberries, strawberries, or blackberries.
• White Chocolate Swap: For a different flavor profile, you can use milk chocolate or dark chocolate chips instead of white chocolate.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: These cupcakes are best served chilled, so there’s no need to reheat. If you prefer, you can bring them to room temperature for a few minutes before serving.

FAQs

1. Can I make this recipe ahead of time?

Yes, these cheesecake cupcakes can be made a day or two ahead. Just be sure to store them in the refrigerator until ready to serve.

2. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without the topping. Once cooled, wrap each cupcake tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Let them thaw in the refrigerator before serving.

3. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to thaw and drain them well to avoid excess moisture in the filling.

4. What can I use instead of sour cream for the topping?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tangy flavor and creamy texture.

5. Can I use a different type of chocolate?

While white chocolate pairs best with blueberries in this recipe, you can substitute it with milk or dark chocolate for a different flavor twist.

6. My cupcakes cracked during baking. What did I do wrong?

Cracking can happen when cheesecakes are baked at too high of a temperature or are cooled too quickly. To prevent cracks, make sure to bake at a moderate temperature and allow the cupcakes to cool slowly in the oven with the door ajar.

7. How do I make sure my cheesecake cupcakes are fully set?

The cupcakes are done when the center is just set and slightly jiggly. If they’re overbaked, they will dry out, so keep an eye on them toward the end of the baking time.

8. Can I make this recipe in a regular cheesecake pan instead of cupcakes?

Yes, you can. If you choose to use a springform pan, simply adjust the baking time (it will likely take 50-60 minutes to bake), and slice into individual servings once cooled.

9. Can I use a different type of crust?

Absolutely! You can substitute graham cracker crumbs with crushed biscuits, Oreos, or even nuts for a different flavor.

10. Why are the blueberries sinking in the batter?

To prevent blueberries from sinking, toss them lightly in a bit of flour before folding them into the batter. This helps them stay suspended while baking.

Conclusion

White Chocolate Blueberry Cheesecake Cupcakes are the perfect dessert for any occasion. They bring together the classic richness of cheesecake with the delightful flavors of fresh blueberries and creamy white chocolate. Whether you’re hosting a party or simply treating yourself, these cupcakes are sure to be a hit. With their easy preparation, delicious taste, and beautiful presentation, they’re guaranteed to impress. Enjoy!

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