Description
Indulge in these delightful White Chocolate Blueberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, sweet white chocolate, and tangy blueberry flavors in every bite. These mini treats are ideal for any occasion and will impress all dessert lovers.
Ingredients
Scale
For the Cupcakes:
- 12 vanilla wafer cookies (or graham cracker crusts)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup white chocolate chips, melted and slightly cooled
- 1/3 cup blueberry jam or preserves
- 1/2 cup fresh blueberries (optional)
- Whipped cream and extra berries for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie in the bottom of each liner.
- Mix Cream Cheese Mixture: In a medium bowl, beat cream cheese until smooth. Add sugar, egg, vanilla extract, and sour cream; mix until smooth. Stir in melted white chocolate until fully incorporated.
- Assemble Cupcakes: Spoon a tablespoon of the cheesecake batter into each liner. Add blueberry jam, then top with more batter, filling each liner 3/4 full. Swirl the tops gently with a toothpick and add fresh blueberries if desired.
- Bake: Bake for 18–22 minutes until centers are just set. Cool in the pan for 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours before serving.
- Garnish and Serve: Garnish with whipped cream and extra blueberries, if desired.
Notes
- You can substitute raspberry or strawberry preserves for the blueberry.
- Cupcakes can be made up to 2 days ahead and stored chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
