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White Chocolate Blueberry Cheesecake Cupcakes

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

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

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. 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.
  3. Sprinkle a few blueberries and some white chocolate chips over each crust. This gives each bite a fruity, chocolatey surprise.
  4. 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.
  5. Carefully spoon the cheesecake batter over the fruit and chocolate layer in each cupcake liner, filling them almost to the top.
  6. 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.
  7. While the cupcakes are cooling, stir together the sour cream, powdered sugar, and vanilla extract in a small bowl until smooth.
  8. 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).
  9. Just before serving, decorate with extra blueberries and a sprinkle of white chocolate shavings. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes