White Chocolate Blueberry Cheesecake Cupcakes
These White Chocolate Blueberry Cheesecake Cupcakes are rich, creamy, and beautifully swirled with juicy blueberries and smooth white chocolate. Perfectly portioned and irresistibly delicious, they’re ideal for parties, holidays, or anytime you want a stunning dessert.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
- ½ cup white chocolate melted and cooled
- ½ cup fresh or frozen blueberries
- ¼ cup blueberry sauce or jam for swirl
- Optional: whipped cream and fresh blueberries for topping
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with 12 paper liners and lightly spray them.
- Mix graham cracker crumbs and melted butter. Press into bottom of liners to form crust. Bake for 5 minutes. Let cool.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
- Mix in eggs one at a time, then add vanilla and sour cream. Fold in the melted white chocolate.
- Gently fold in blueberries or swirl in a small spoonful of blueberry sauce.
- Divide batter over crusts. Add a small swirl of blueberry sauce on top and use a toothpick to create a swirl effect.
- Bake for 18–22 minutes or until centers are set but slightly jiggly.
- Cool at room temperature, then refrigerate for at least 3 hours or overnight.
- Top with whipped cream and fresh blueberries before serving.
Notes
You can use store-bought blueberry jam or homemade compote.
Don’t overmix after adding eggs to keep texture smooth and avoid cracks.
For a gluten-free version, use gluten-free graham crackers.