Description
Indulgent white chocolate blueberry cheesecake cupcakes blend creamy richness with fruity freshness, creating a dessert that delights dessert enthusiasts. Delicate swirls of blueberry compote and smooth white chocolate elevate these mini cheesecakes into an irresistible treat you won’t be able to resist.
Ingredients
Scale
Crust Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons (59 milliliters) unsalted butter, melted
- 2 tablespoons (30 milliliters) sugar
Filling Ingredients:
- 2 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup (170 grams) white chocolate chips
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- 1 cup (150 grams) fresh blueberries
Topping Ingredients:
- 1/2 cup (120 milliliters) sour cream
- 1/2 teaspoon (2.5 milliliters) vanilla extract
- 2 tablespoons (15 grams) powdered sugar
- Additional blueberries
- White chocolate shavings
Instructions
- Prepare the oven by heating to 350°F (175°C) and position a muffin tin with decorative paper liners.
- Create a rustic base by mixing graham cracker crumbs with melted butter and sugar, then gently pressing the mixture into the bottom of each muffin compartment.
- Artfully scatter fresh blueberries and delicate white chocolate chips across the graham cracker foundation.
- Craft a silky cream cheese mixture by thoroughly blending cream cheese, sugar, eggs, and vanilla extract until achieving a luxurious, smooth consistency.
- Carefully distribute the cream cheese blend over the blueberries and chocolate chips, ensuring even coverage in each cupcake cavity.
- Transfer the muffin tin to the preheated oven and bake for 22-25 minutes, watching for a perfectly set center. Allow cupcakes to cool completely on a wire rack.
- Whip together sour cream, powdered sugar, and vanilla extract to create a luscious topping, then delicately spread over the cooled cupcakes.
- Elevate the presentation by garnishing with additional plump blueberries and elegant white chocolate shavings.
- Chill the cupcakes in the refrigerator for a minimum of 2 hours to ensure a firm, decadent texture before serving.
Notes
- Avoid overmixing the cheesecake batter and gently fold ingredients to create a silky smooth texture without incorporating too much air.
- Place a shallow pan of water on the bottom oven rack while baking to create humidity and prevent the cupcakes from drying out.
- Use high-quality white chocolate with at least 30% cocoa butter for richer flavor and smoother melting characteristics.
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305 kcal
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg