Cheesecake Cupcakes (Print Version)
Ingredients:
01 -
Graham cracker crumbs: 1 cup.
02 -
Unsalted butter: 4 tbsp, melted.
03 -
Sugar: 2 tbsp (for crust) + 1/2 cup (for filling).
04 -
Fresh blueberries: 1 cup.
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White chocolate chips: 1 cup.
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Cream cheese: 2 (8 oz) packages, softened.
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Large eggs: 2.
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Vanilla extract: 1 tsp (for filling) + 1/2 tsp (for topping).
09 -
Sour cream: 1/2 cup.
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Powdered sugar: 2 tbsp.
11 -
Additional blueberries and white chocolate shavings: For garnish.
Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
02 -
In a bowl, combine the graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture into the bottom of each muffin cup to form a crust.
03 -
Sprinkle a few fresh blueberries and white chocolate chips over each crust.
04 -
In a separate bowl, beat the softened cream cheese, 1/2 cup granulated sugar, eggs, and 1 tsp vanilla extract until smooth.
05 -
Divide the filling mixture evenly among the muffin cups, pouring it over the blueberries and white chocolate chips.
06 -
Bake the cupcakes for 22-25 minutes, or until the centers are set. Allow them to cool in the pan on a wire rack.
07 -
In a small bowl, mix the sour cream, powdered sugar, and 1/2 tsp vanilla extract until smooth. Spoon the mixture over the cooled cupcakes.
08 -
Garnish the cupcakes with additional blueberries and white chocolate shavings. Refrigerate the cupcakes for at least 2 hours before serving to allow them to set.
Notes:
01 -
These cupcakes combine the rich flavor of white chocolate with the tartness of blueberries, making them a delightful dessert for any occasion.
02 -
Chill the cupcakes thoroughly before serving for the best texture and flavor.