White Chocolate Blueberry Cheesecake Cupcakes
Delightful cupcakes combining creamy cheesecake, sweet white chocolate, and juicy blueberries.
Servings: 12 servings
Calories: 280kcal
Equipment
- Muffin Pan
- Mixing Bowl
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Sugar
Filling Ingredients
- 8 oz Cream cheese, softened
- 1/2 cup Sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup White chocolate chips
- 1 cup Fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin pan with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press about a tablespoon into each liner.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Mix in vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in white chocolate chips and blueberries.
- Fill cupcake liners about three-quarters full with the cream cheese mixture.
- Bake for 20-25 minutes, until centers are just set.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Refrigerate for at least 1 hour before serving.
Notes
Use frozen blueberries if fresh are unavailable. For a different twist, try using dark chocolate chips or swap blueberries with raspberries. Cupcakes taste best after chilling overnight!