White Chocolate Blueberry Cheesecake Cupcakes
These White Chocolate Blueberry Cheesecake Cupcakes are rich, creamy, and bursting with juicy blueberries and luscious white chocolate. Perfectly portioned for parties, gatherings, or just a sweet personal treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¾ cup white chocolate chips, melted and slightly cooled
- 1 cup fresh blueberries (plus extra for topping, optional)
- Additional melted white chocolate for drizzling (optional)
- Fresh blueberries for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form the crust.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract; mix until combined. Beat in the sour cream, then the melted white chocolate until smooth. Gently fold in the blueberries.
- Spoon the cheesecake filling evenly over the prepared crusts. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door, and let the cupcakes cool inside for 10 minutes. Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Before serving, drizzle with melted white chocolate and top with additional fresh blueberries if desired.
Notes
- Don’t overmix the batter after adding the egg to avoid cracks.
- These can be made up to 2 days ahead — perfect for planning ahead!
- Try substituting raspberries for blueberries for a fun variation.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: ~17g
- Sodium: ~150mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~25g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~55mg