White Chocolate Blueberry Cheesecake Cupcakes (Print Version)

# Ingredients:

→ For the Base

01 - 1 cup graham cracker crumbs
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons sugar

→ For the Filling

04 - 2 packages (8 oz each) cream cheese, softened at room temperature
05 - 1/2 cup sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 cup fresh blueberries
09 - 1 cup white chocolate chips

→ For the Topping

10 - 1/2 cup sour cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - Extra blueberries and white chocolate shavings for decoration

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
02 - Mix graham cracker crumbs with melted butter and 2 tablespoons sugar. Press into the bottom of each muffin cup.
03 - Scatter some blueberries and white chocolate chips over each crust.
04 - Beat cream cheese with 1/2 cup sugar until smooth. Add eggs and 1 teaspoon vanilla, mix until just combined.
05 - Pour the cream cheese mixture over the fruit layer. Bake for 22-25 minutes until set but still slightly jiggly in the center.
06 - While cooling, mix sour cream with powdered sugar and 1/2 teaspoon vanilla until smooth.
07 - Spread topping over cooled cupcakes. Garnish with extra blueberries and white chocolate. Refrigerate for at least 2 hours.

# Notes:

01 - These mini cheesecakes taste best when thoroughly chilled
02 - Let cream cheese come to room temperature for the smoothest filling

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