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These White Chocolate Blueberry Cheesecake Cupcakes are the perfect little indulgence for when you want something sweet, creamy, and just a touch fancy without much fuss. They’re a favorite in my kitchen for baby showers, potlucks, or just a cozy weekend treat with coffee.

I love that they bake up beautifully in a muffin tin, which makes them easy to share (or not—no judgment here!). And that rich vanilla-scented cheesecake layer? It’s silky smooth and pairs so well with the burst of fresh berries and sweet white chocolate.

Once topped with a tangy sour cream topping and chilled, they’re absolutely irresistible. Trust me—these are the kinds of treats that disappear fast.

Why You’ll Love This Recipe

This recipe takes everything you love about cheesecake and packs it into cute, handheld portions. The combination of white chocolate and blueberries is sweet and slightly tart—an absolute dream.

Plus, they’re much easier to make than a full cheesecake and chill quickly. They’re make-ahead friendly and look adorable on any dessert table.

White Chocolate Blueberry Cheesecake Cupcakes Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: At least 2 hours
Servings: 12 cupcakes
Equipment Needed: Muffin tin, paper liners, mixing bowls, hand or stand mixer, spatula

Ingredients:

For the Crust:

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

For the Filling:

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

For the Topping:

1/2 cup sour cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Extra blueberries and white chocolate shavings, for decoration

Instructions:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand. Spoon about a tablespoon into each liner and press down firmly to form the base.
Sprinkle a few blueberries and some white chocolate chips over each crust. This gives each bite a fruity, chocolatey surprise.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each, then stir in the vanilla extract.
Carefully spoon the cheesecake batter over the fruit and chocolate layer in each cupcake liner, filling them almost to the top.
Bake for 22–25 minutes, until the edges are set but the centers still have a slight wobble. Remove from the oven and let cool in the tin.
While the cupcakes are cooling, stir together the sour cream, powdered sugar, and vanilla extract in a small bowl until smooth.
Once the cheesecakes have cooled to room temperature, spread a little of the sour cream topping over each one. Chill in the fridge for at least 2 hours (overnight is even better).
Just before serving, decorate with extra blueberries and a sprinkle of white chocolate shavings. Enjoy!

Variations to Try:

You can swap the blueberries for raspberries or chopped strawberries for a different fruity twist. Prefer dark chocolate? Go ahead and trade the white chocolate chips for semi-sweet ones.

You can even try crushed Biscoff cookies or chocolate cookies instead of graham crackers for the base.

Pro Tips:

Make sure your cream cheese is fully softened before mixing—it helps avoid lumps in the batter. When pressing the crust into the cupcake liners, use the bottom of a shot glass or small measuring cup to get a firm, even layer.
Don’t worry if the centers jiggle slightly when they come out of the oven; they’ll firm up as they cool. And for an extra fancy touch, sprinkle white chocolate shavings on top right before serving.

White Chocolate Blueberry Cheesecake Cupcakes

Print Recipe

Total Time: 45 minutes
Yield: 12 cupcakes 1x

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand. Spoon about a tablespoon into each liner and press down firmly to form the base.
Sprinkle a few blueberries and some white chocolate chips over each crust. This gives each bite a fruity, chocolatey surprise.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each, then stir in the vanilla extract.
Carefully spoon the cheesecake batter over the fruit and chocolate layer in each cupcake liner, filling them almost to the top.
Bake for 22–25 minutes, until the edges are set but the centers still have a slight wobble. Remove from the oven and let cool in the tin.
While the cupcakes are cooling, stir together the sour cream, powdered sugar, and vanilla extract in a small bowl until smooth.
Once the cheesecakes have cooled to room temperature, spread a little of the sour cream topping over each one. Chill in the fridge for at least 2 hours (overnight is even better).
Just before serving, decorate with extra blueberries and a sprinkle of white chocolate shavings. Enjoy!

Prep Time: 20 minutes
Cook Time: 25 minutes