Description
Indulge in these delightful White Chocolate Blueberry Cheesecake Cupcakes, featuring a buttery graham cracker crust, creamy white chocolate-infused cheesecake filling studded with fresh blueberries, and topped with a luscious homemade blueberry sauce. Perfect for a special occasion or a sweet treat any time of year.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup white chocolate chips, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 1/2 cup fresh blueberries
Blueberry Sauce
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until evenly combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup and press down gently to form an even crust layer.
- Prepare Cheesecake Mixture: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the melted white chocolate and sugar, beating until well combined. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract, flour, and sour cream until the mixture is smooth and lump-free.
- Fold in Blueberries: Gently fold the 1/2 cup of fresh blueberries into the cheesecake mixture, taking care not to crush the berries to maintain their shape and texture.
- Fill Muffin Cups: Spoon the cheesecake mixture over the prepared graham cracker crusts in each muffin cup, filling about three-quarters full to allow room for rising.
- Bake Cheesecake Cupcakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are lightly golden and the centers are set but still slightly jiggly. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Blueberry Sauce: While cupcakes cool, combine 1 cup of fresh blueberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let simmer for 5-7 minutes until blueberries release juices and sauce thickens slightly. If a thicker sauce is desired, mix cornstarch with a small amount of water and stir into the sauce, cooking briefly until thickened. Remove from heat and cool.
- Top Cupcakes: Once the cupcakes are fully cooled, spoon a small amount of the blueberry sauce atop each cheesecake cupcake for a beautiful and flavorful finish.
- Serve: Enjoy your White Chocolate Blueberry Cheesecake Cupcakes chilled or at room temperature for the best taste experience.
Notes
- To prevent cracking, avoid overbaking the cheesecake cupcakes; they should be slightly jiggly in the center when removed from the oven.
- Use fresh blueberries for best texture in both the filling and the sauce.
- The optional cornstarch in the blueberry sauce helps achieve a thicker consistency if preferred.
- These cupcakes are best served within 2-3 days and should be stored refrigerated.
- Let cupcakes cool completely before adding the blueberry sauce to prevent it from running off.
