White Chocolate Blueberry Cheesecake Cupcakes

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Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each prepared muffin cup.

  3. Add the Berries & Chocolate: Scatter a few fresh blueberries and white chocolate chips over each crust.

  4. Make the Filling: In a large bowl using an electric mixer, beat the softened cream cheese and 1/2 cup sugar on medium speed until completely smooth and creamy. Scrape down the sides of the bowl. Add the eggs and 1 teaspoon of vanilla extract, and mix on low speed until just combined. Be careful not to overmix.

  5. Assemble & Bake: Carefully pour or spoon the cheesecake filling over the crust and berry layer, dividing it evenly among the cups. Bake for 22-25 minutes, or until the edges are set but the centers still have a slight jiggle.

  6. Cool: Remove the pan from the oven and allow the cupcakes to cool completely in the pan on a wire rack. They will deflate slightly as they cool.

  7. Add the Topping: In a small bowl, whisk together the sour cream, powdered sugar, and 1/2 teaspoon of vanilla until smooth. Once the cupcakes are completely cool, spread a thin layer of this topping over each one.

  8. Chill and Serve: Garnish with extra blueberries and white chocolate shavings. Refrigerate the cupcakes for at least 2 hours, or until fully set and chilled, before serving.

Chef’s Notes

  • For the Smoothest Filling: Ensuring your cream cheese and eggs are at room temperature is the key to a lump-free, silky cheesecake batter.

  • Make-Ahead Magic: These cupcakes taste even better the next day and can be made up to 2 days in advance. Store them covered in the refrigerator.

  • Easy Removal: For perfectly clean removal, run a small offset spatula or knife around the edge of each cupcake before lifting them out of the pan.

Tools You’ll Need

  • 12-cup muffin tin

  • Paper liners

  • Electric hand mixer or stand mixer

  • Mixing bowls

  • Measuring cups and spoons

Allergy Information: Please check all ingredient labels for potential allergens. Contains dairy, eggs, gluten (in graham crackers), and soy (often in chocolate chips). Consult a health professional if you have any doubts.

Nutrition Facts (Per serving, 1 cupcake):

  • Calories: ~320

  • Total Fat: 22g

  • Total Carbohydrate: 28g

  • Protein: 6g

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes. It is not intended as definitive health advice.

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