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
- 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