White Chocolate Blueberry Cheesecake Cupcakes are a decadent treat that combines the creamy richness of cheesecake with the sweetness of white chocolate and the tang of fresh blueberries. These cupcakes start with a buttery graham cracker crust, providing a delightful crunch as the base. The filling is a smooth, velvety cheesecake mixture studded with juicy blueberries and melty white chocolate chips, creating a burst of flavor in every bite. After baking, the cupcakes are topped with a tangy sour cream layer and garnished with additional blueberries and white chocolate shavings, making them as beautiful as they are delicious.
INGREDIENTS
- Graham cracker crumbs: 1 cup
- Unsalted butter: 4 tbsp, melted
- Sugar: 2 tbsp (for crust) + 1/2 cup (for filling)
- Fresh blueberries: 1 cup
- White chocolate chips: 1 cup
- Cream cheese: 2 (8 oz) packages, softened
- Large eggs: 2
- Vanilla extract: 1 tsp (for filling) + 1/2 tsp (for topping)
- Sour cream: 1/2 cup
- Powdered sugar: 2 tbsp
- Additional blueberries and white chocolate shavings: For garnish
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Step 2:
- 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.
- Step 3:
- Sprinkle a few fresh blueberries and white chocolate chips over each crust.
- Step 4:
- In a separate bowl, beat the softened cream cheese, 1/2 cup granulated sugar, eggs, and 1 tsp vanilla extract until smooth.
- Step 5:
- Divide the filling mixture evenly among the muffin cups, pouring it over the blueberries and white chocolate chips.
- Step 6:
- Bake the cupcakes for 22-25 minutes, or until the centers are set. Allow them to cool in the pan on a wire rack.
- Step 7:
- 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.
- Step 8:
- 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.
Serving and Storage Tips
- These cupcakes are best served chilled, allowing the flavors to meld and the cheesecake to set perfectly.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- For a more intense blueberry flavor, consider adding a swirl of blueberry jam or compote to the top before garnishing.
Helpful Notes
- If you prefer a thicker crust, simply double the crust ingredients and press a larger amount into each muffin cup.
- To prevent cracks in the cheesecake, ensure all ingredients are at room temperature before mixing.
Tips from Well-Known Chefs
- Chef Mia recommends using high-quality white chocolate chips for the best flavor and melt-in-your-mouth texture.
- Chef Alex suggests adding a splash of lemon juice to the cheesecake filling for a subtle citrus note that complements the blueberries.