Description
Delight in these White Chocolate Blueberry Cheesecake Cupcakes, featuring a crunchy graham cracker crust, soft and creamy cheesecake filling infused with silky white chocolate, and fresh blueberries for a fruity burst. Perfectly portioned and garnished for an elegant treat.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
For the Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 oz white chocolate, melted
Optional Toppings:
- Fresh blueberries for garnish
- Whipped cream for serving
Instructions
- Preparing the Crust: Crush graham crackers into fine crumbs using a food processor or rolling pin. Mix crumbs with sugar and melted butter until the mixture resembles wet sand. Line a muffin tin with cupcake liners and firmly press about a tablespoon of the crumb mixture into the bottom of each liner. Pre-bake the crusts in a preheated oven at 350°F (175°C) for 5 minutes, then set aside to cool.
- Making the Filling: Beat softened cream cheese with an electric mixer until smooth and fluffy. Gradually add sugar and continue beating until well combined. Incorporate eggs one at a time, mixing thoroughly after each addition to achieve a creamy texture. Melt white chocolate gently in a double boiler or microwave and allow to cool slightly. Fold melted white chocolate into the cheesecake batter carefully.
- Folding in Blueberries: Using a spatula, gently fold fresh blueberries into the cheesecake batter, taking care not to crush the berries to maintain bursts of flavor in every bite.
- Assembling Cupcakes: Spoon the filling over the pre-baked crusts in the muffin tins, filling each liner nearly to the top. Place the tray in the oven for baking.
- Baking: Bake the cupcakes at 350°F (175°C) for approximately 18-22 minutes or until the cheesecake filling is set but still slightly jiggly in the center. Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Serving: Before serving, garnish with fresh blueberries and a dollop of whipped cream if desired. Enjoy chilled for the best flavor and texture.
Notes
- Ensure cream cheese is at room temperature before mixing to avoid lumps.
- Be gentle when folding in blueberries to maintain their shape and flavor bursts.
- Pre-baking the crust prevents sogginess and adds crunch.
- Refrigerate cupcakes for at least 2 hours to fully set the filling.
- Use white chocolate of good quality for the best flavor.
- These cupcakes can be stored covered in the refrigerator for up to 3 days.
