Description
These White Chocolate Blueberry Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy white chocolate-infused cheesecake filling bursting with fresh blueberries. Topped with a vibrant homemade blueberry sauce, these individual cheesecakes are perfect for gatherings or a delightful dessert treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup white chocolate chips, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 1/2 cup fresh blueberries
Blueberry Sauce
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until evenly combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup and press gently to form an even crust layer.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the melted white chocolate and granulated sugar, then beat until fully combined. Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract, all-purpose flour, and sour cream until evenly mixed.
- Fold in Blueberries: Gently fold the 1/2 cup fresh blueberries into the cheesecake batter, taking care not to break the berries to keep the filling visually appealing and fruity.
- Fill Muffin Cups: Spoon the cheesecake mixture over the prepared crust in each muffin cup, filling them about three-quarters full to allow room for rising during baking.
- Bake: Bake the cupcakes for 20 to 25 minutes, or until the edges turn lightly golden and the center is set but still slightly jiggly. After baking, let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make Blueberry Sauce: While the cupcakes cool, prepare the sauce by combining 1 cup fresh blueberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Allow to simmer for 5 to 7 minutes until the blueberries release their juices and the sauce thickens slightly. If a thicker consistency is desired, dissolve the cornstarch in a little water and stir it into the sauce, cooking briefly until thickened. Remove from heat and allow it to cool.
- Top Cupcakes: Once cupcakes are completely cooled, spoon a small amount of the blueberry sauce on top of each cupcake to enhance flavor and appearance.
- Serve: Serve the White Chocolate Blueberry Cheesecake Cupcakes chilled or at room temperature for best enjoyment.
Notes
- Use fresh blueberries for best texture and flavor in both the filling and sauce.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
- Do not overbake the cupcakes to keep them creamy inside.
- The optional cornstarch in the sauce can be omitted if a thinner sauce is preferred.
- Store any leftover cupcakes refrigerated and consume within 3 days for optimal freshness.
