White Chocolate Blueberry Cheesecake Cupcakes
These delightful cupcakes combine rich cheesecake flavors with sweet white chocolate and fresh blueberries, perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
Filling
- 1 cup fresh blueberries Use fresh for best flavor.
- 1 cup white chocolate chips Melt before adding to the mixture.
- 8 oz cream cheese, softened Make sure it's at room temperature.
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs Add one at a time.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of each cupcake liner to form the crust.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Melt the white chocolate chips and fold into the cream cheese mixture.
- Stir in fresh blueberries.
Baking
- Pour the filling over the crust in the cupcake liners.
- Bake for 18-20 minutes or until the centers are set.
- Allow to cool before serving. Enjoy!
Notes
These cupcakes are best served chilled or at room temperature. Consider drizzling melted white chocolate on top or adding fresh blueberries as a garnish. Store in an airtight container in the refrigerator for up to a week. Can be frozen for longer storage.