Description
Delight in these creamy and indulgent White Chocolate Blueberry Cheesecake Cupcakes, featuring a buttery vanilla wafer crust, smooth cheesecake filling swirled with melted white chocolate and fresh blueberries. Perfectly portioned for individual servings, these mini cheesecakes are easy to make and chill, offering a sweet and tangy dessert that’s elegant yet simple, ideal for parties or a special treat.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 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
- 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
Topping (Optional)
- Extra melted white chocolate
- Fresh blueberries
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie at the bottom of each liner to serve as the crust base.
- Make the Cheesecake Batter: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the egg and beat just until combined to keep the batter light. Stir in the vanilla extract and sour cream until fully incorporated. Next, gently fold in the melted white chocolate, then carefully add the blueberries, evenly distributing them without crushing.
- Fill the Cupcake Liners: Spoon the cheesecake batter into each lined muffin cup, filling them about three-quarters full to allow space for baking expansion.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the centers are set and slightly puffed. Avoid overbaking to maintain a creamy texture.
- Cool Down: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cupcakes for at least 2 hours to let the cheesecake set fully and develop flavor.
- Optional Garnish and Serve: Before serving, drizzle the cupcakes with extra melted white chocolate and top with fresh blueberries for an elegant and flavorful finish.
Notes
- These cheesecake cupcakes can be made a day in advance and stored chilled to enhance their flavors.
- For a delicious twist, substitute the blueberries with raspberries or strawberries for a different berry flavor.
- Do not thaw frozen blueberries before adding to the batter to prevent excess moisture.
- Ensure cream cheese is softened at room temperature for smooth mixing and a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
