White Chocolate Blueberry Cheesecake Cupcakes
These White Chocolate Blueberry Cheesecake Cupcakes capture the creamy, tangy, sweet goodness of classic cheesecake in adorable, perfectly portioned mini packages. They are surprisingly simple to whip up, look beautiful, and are perfect for sharing or any celebration.
Equipment
- Standard Muffin Tin
- Cupcake Liners
- Medium bowl
- Small Glass
- Large bowl
- Stand mixer or hand mixer
- Spatula
- Wire rack
- Airtight container
Ingredients
For the Crust
- 1 cup graham cracker crumbs About 7-9 full graham crackers, finely crushed.
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For the Cheesecake Filling
- 16 ounce cream cheese softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 0.5 cup white chocolate chips melted and slightly cooled
- 0.75 cup fresh blueberries
For the Topping (optional)
- Whipped cream Freshly whipped or from a can is fine!
- Fresh blueberries A few extra for garnish.
- White chocolate shavings Makes them look extra special.
Instructions
- Step 1: Make the Crust: Preheat your oven to 325°F (163°C). Line a standard muffin tin with cupcake liners. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Spoon about 1 tablespoon of this mixture into the bottom of each liner. Use the bottom of a small glass or your fingers to press it down firmly. Bake the crusts for just 5 minutes. Let them cool completely in the tin while you make the filling.
- Step 2: Prepare the Cheesecake Filling: While the crusts cool, grab a large bowl and your stand mixer or a hand mixer. Beat the softened cream cheese and sugar together until it's super smooth and creamy, with no lumps. Add the eggs one at a time, mixing on low speed just until each egg is incorporated (do not overmix). Stir in the vanilla extract and sour cream until combined. Gently fold in the slightly cooled melted white chocolate chips.
- Step 3: Add Blueberries & Fill: Gently fold the fresh blueberries into the cheesecake batter with a spatula, distributing them without crushing them too much. Divide the filling evenly among your cooled crusts in the prepared muffin tin, filling each liner about ¾ full.
- Step 4: Bake the Cupcakes: Carefully place the muffin tin in your preheated oven. Bake for 20-22 minutes, until the edges look set and slightly puffy, but the centers still look a little soft and jiggly. Once they're done, turn off the oven, crack the oven door open a little bit (use a wooden spoon handle), and let the cupcakes sit inside the cooling oven for 10 minutes. This slow cooling helps prevent cracks. After 10 minutes, take them out of the oven.
- Step 5: Chill: Let the cupcakes cool in the muffin tin on a wire rack for about 20-30 minutes at room temperature, then transfer the whole tin to the refrigerator. Chill for at least 2 hours, but chilling them overnight is best for the perfect firm cheesecake texture.
- Step 6: Decorate & Serve: Once completely chilled and set, carefully peel away the liners if you like (or leave them on!). Top each cupcake with a swirl of whipped cream, a few fresh blueberries, and some delicate white chocolate shavings, if desired. Serve them cold.
Notes
Tips for Success: Ensure cream cheese is very soft. Don't overmix the batter once eggs are added to prevent cracks. Gently fold in blueberries. Don't skip the gradual cooling steps (in the turned-off oven and then room temperature) before chilling in the fridge.
How to Store It: Store leftover cheesecake cupcakes in an airtight container in the refrigerator for about 3-4 days. Add whipped cream topping just before serving. You can freeze the baked and chilled cupcakes (without toppings) in a single layer in an airtight container for up to 1-2 months; thaw in the refrigerator overnight before adding toppings and serving.
How to Store It: Store leftover cheesecake cupcakes in an airtight container in the refrigerator for about 3-4 days. Add whipped cream topping just before serving. You can freeze the baked and chilled cupcakes (without toppings) in a single layer in an airtight container for up to 1-2 months; thaw in the refrigerator overnight before adding toppings and serving.