White Chocolate Blueberry Cheesecake Cupcakes!

 

Delightful White Chocolate Blueberry Cheesecake Cupcakes, combining the creamy richness of cheesecake with the sweet tang of blueberries and smooth white chocolate. Perfect for any occasion!

For the Crust:

1 cup graham cracker crumbs

4 tbsp unsalted butter, melted

2 tbsp sugar

For the Filling:

1 cup fresh blueberries

1 cup white chocolate chips

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Topping:

1/2 cup sour cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

Additional blueberries and white chocolate shavings for garnish

Directions:

Step 1: Preheat Oven

Preheat to 350°F (175°C).

Line a muffin tin with paper liners.

Step 2: Prepare Crust

In a bowl, mix the graham cracker crumbs, melted butter, and sugar.

Press the mixture into the bottom of each muffin cup to form a crust.

Step 3: Add Blueberries and Chocolate

Sprinkle a few blueberries and white chocolate chips over each crust.

Step 4: Make Filling

In a separate bowl, beat the cream cheese, sugar, eggs, and vanilla until smooth.

Divide the mixture evenly among the muffin cups.

Step 5: Bake

Bake for 22-25 minutes or until set.

Cool in the pan on a wire rack.

Step 6: Prepare Topping

Mix the sour cream, powdered sugar, and vanilla extract in a small bowl.

Spoon the mixture over the cooled cupcakes and garnish with blueberries and white chocolate shavings.

Step 7: Chill

Refrigerate for at least 2 hours before serving.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 2 hours 40 minutes

Calories: 280 kcal per serving

Servings: 12 servings