These White Chocolate Blueberry Cheesecake Cupcakes are a delightful fusion of rich, creamy white chocolate, tangy blueberries, and smooth cheesecake—all in a convenient cupcake form. The combination of flavors and textures makes them the perfect dessert for any occasion, whether it’s a party, holiday, or just because! These mini cheesecakes are easy to make and sure to impress.
Ingredients
For the Crust:
- Graham Cracker Crumbs (1 cup)
- Unsalted Butter (4 tablespoons, melted)
- Granulated Sugar (2 tablespoons)
For the Cheesecake Filling:
- Cream Cheese (16 oz, softened)
- White Chocolate (4 oz, melted)
- Granulated Sugar (3/4 cup)
- Vanilla Extract (1 teaspoon)
- Eggs (2 large)
- Fresh Blueberries (1 cup, plus extra for garnish)
For the White Chocolate Ganache (optional):
- White Chocolate Chips (1/2 cup)
- Heavy Cream (1/4 cup)
Instructions
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the Crust: Evenly distribute the crumb mixture into the bottom of the cupcake liners, pressing it down firmly with the back of a spoon.
- Bake the Crust: Bake the crust for 5-6 minutes, then remove from the oven and set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
- Incorporate the White Chocolate: Slowly add the melted white chocolate to the cream cheese mixture, mixing until fully incorporated.
- Fold in the Blueberries: Gently fold in the fresh blueberries, being careful not to overmix.
Step 3: Assemble and Bake
- Fill the Cupcake Liners: Evenly distribute the cheesecake batter over the pre-baked crusts, filling each liner almost to the top.
- Bake: Bake the cheesecake cupcakes for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to set.
Step 4: Prepare the White Chocolate Ganache (Optional)
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Melt the Chocolate: Pour the hot cream over the white chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
- Top the Cupcakes: Once the cupcakes are fully chilled, drizzle or spread the white chocolate ganache over the top of each one.
Step 5: Garnish and Serve
- Garnish: Top each cupcake with a few fresh blueberries or white chocolate shavings for decoration.
- Serve: Enjoy these creamy, indulgent cupcakes chilled for the best flavor and texture.
Duration Time
- Preparation Time: 20 minutes
- Baking Time: 20 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 40 minutes
Nutritional Information (per cupcake, based on 12 cupcakes)
- Calories: 310
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 27g
- Sugars: 20g
- Dietary Fiber: 1g
- Protein: 5g
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but don’t thaw them before folding them into the batter. This will help prevent too much moisture from being released into the cheesecake.
2. How do I store leftover cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—just thaw in the fridge overnight before serving.
3. Can I make these cupcakes gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers, and ensure all other ingredients are gluten-free.
4. Can I use milk or dark chocolate instead of white chocolate?
For a different flavor, you can substitute white chocolate with milk or dark chocolate. Keep in mind this will change the overall flavor profile of the cheesecake.
5. Can I add a fruit sauce or compote on top?
Absolutely! A blueberry or raspberry compote would make a delicious topping, complementing the white chocolate and blueberry flavors perfectly.
6. What can I use instead of graham crackers for the crust?
You can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a different twist on the crust.
7. How do I know when the cheesecake cupcakes are done baking?
The centers of the cupcakes should still jiggle slightly when you shake the pan, but the edges should be set. They will continue to firm up as they cool.
8. Can I make these cupcakes dairy-free?
Yes! Use dairy-free cream cheese, butter, and white chocolate, along with a dairy-free substitute for the heavy cream.
Conclusion
These White Chocolate Blueberry Cheesecake Cupcakes are the perfect balance of creamy, fruity, and rich flavors. With a buttery graham cracker crust, a luscious white chocolate cheesecake filling, and bursts of fresh blueberries, these mini cheesecakes are a beautiful and delicious dessert for any occasion. Enjoy them chilled for a refreshing and indulgent treat!