White Chocolate Blueberry Cheesecake Cupcakes are the perfect blend of rich white chocolate and tart blueberries, creating a deliciously creamy dessert that's sure to impress. These cupcakes feature a graham cracker crust, a smooth and tangy cheesecake filling, and a sweet-tart topping made with sour cream. Fresh blueberries and white chocolate chips are incorporated into the filling, adding bursts of flavor and texture in every bite. After baking, the cupcakes are garnished with extra blueberries and white chocolate shavings for a beautiful presentation. Serve these cupcakes chilled for the best flavor, making them an ideal treat for any occasion, from a casual get-together to a special celebration.
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.