White Chocolate Blueberry Cheesecake Cupcakes
Mini cheesecakes baked on a graham cracker crust with a white chocolate cream cheese filling and fresh blueberries.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer
- microwave safe bowl
- Rubber spatula
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs about 8 full sheets
- 4 tbsp unsalted butter melted
- 2 tbsp light brown sugar for the crust
- 8 oz cream cheese softened
- ½ cup granulated sugar for the filling
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 1 cup white chocolate chips melted and cooled slightly
- 1 ½ cup fresh blueberries 1 cup folded in and 1/2 cup for topping
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners. Stir the crumbs, melted butter, and brown sugar together and press about 1 1/2 tablespoons firmly into each liner.
- Melt the white chocolate. Microwave the chips in 30 second intervals, stirring after each, until smooth, then let them cool for 5 minutes.
- Beat the filling. Beat the cream cheese, granulated sugar, and vanilla until smooth, then beat in the eggs one at a time. Fold in the melted white chocolate and 1 cup of the blueberries.
- Fill and bake. Divide the filling among the liners and bake 18 to 20 minutes, until the centers are set and barely jiggle.
- Cool. Cool in the pan for 30 minutes, then chill for 2 hours.
- Top. Top with the remaining 1/2 cup blueberries just before serving.
Notes
Substitutions: Chocolate sandwich cookie crumbs can replace the graham crumbs. Frozen blueberries work if you fold them in still frozen.
Tips: Use room temperature cream cheese and eggs for a smooth filling, and avoid overbeating after the eggs go in.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months and thaw in the refrigerator overnight.