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White Chocolate Blueberry Cheesecake Cupcakes Recipe

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4.1 from 65 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Delight in these creamy White Chocolate Blueberry Cheesecake Cupcakes, featuring a buttery graham cracker crust, luscious cream cheese filling with bursts of fresh blueberries and white chocolate chips, topped with a smooth sour cream glaze and garnished with extra blueberries and white chocolate shavings. Perfectly baked to a velvety finish and chilled to enhance flavors, these cupcakes make an elegant dessert for any special occasion or casual treat.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Filling

  • 2 packages (8 oz each) cream cheese, softened at room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 cup white chocolate chips

Topping

  • 1/2 cup sour cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra blueberries for garnish
  • White chocolate shavings for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to ensure easy cupcake removal and clean-up.
  2. Make the Base: In a bowl, combine graham cracker crumbs, melted unsalted butter, and 2 tablespoons sugar until well mixed. Press this mixture firmly into the bottom of each muffin cup to create an even crust layer.
  3. Add the Fruit Layer: Evenly scatter fresh blueberries and white chocolate chips over the graham cracker crust in each muffin cup, creating a flavorful foundation for the cheesecake filling.
  4. Mix the Filling: In a mixing bowl, beat softened cream cheese with 1/2 cup sugar until smooth and creamy. Add the eggs one at a time and 1 teaspoon vanilla extract, mixing just until combined to maintain a silky texture.
  5. Fill and Bake: Pour the cream cheese mixture over the fruit and crust layers in each muffin cup, filling them nearly to the top. Bake in the preheated oven for 22 to 25 minutes, or until the cheesecake filling is mostly set but still slightly jiggly in the center.
  6. Prepare the Topping: While the cupcakes cool, whisk together sour cream, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
  7. Finish and Chill: After the cupcakes have completely cooled, evenly spread the sour cream topping on each one. Garnish with extra blueberries and white chocolate shavings. Refrigerate the cupcakes for at least 2 hours to allow them to set and for flavors to fully develop before serving.

Notes

  • Make sure cream cheese is fully softened for a smooth filling texture.
  • Do not overmix the filling to avoid cracks on the cheesecake surface.
  • Use fresh blueberries for the best flavor, frozen may add excess moisture.
  • Let cupcakes cool completely before adding the topping to prevent it from melting.
  • Chilling for at least 2 hours helps the cheesecake firm up properly.
  • White chocolate shavings can be made by using a vegetable peeler on a white chocolate bar.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/white-chocolate-blueberry-cheesecake-cupcakes-recipe/