These White Chocolate Blueberry Cheesecake Cupcakes are rich, creamy, and bursting with sweet-tart blueberry flavor. Tucked into individual cupcake liners and topped with a swirl of blueberry sauce, they’re a decadent yet manageable treat—perfect for any celebration or sweet craving.
Why You’ll Love This Recipe
I love how these mini cheesecakes balance tangy cream cheese with the mellow sweetness of white chocolate and vibrant blueberries. They’re incredibly simple to make, yet they look and taste gourmet. I find they’re a hit at parties and potlucks, and the individual portions make serving easy with minimal mess. Plus, they freeze beautifully, so I can always have a stash ready for unexpected guests or dessert emergencies.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Butter
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- White chocolate chips
- Blueberries
- Lemon juice
- Cornstarch
- Water
directions
- I preheat the oven to 325°F and line a muffin tin with cupcake liners.
- I mix the graham cracker crumbs with melted butter and press the mixture into the bottom of each liner to form the crust.
- In a mixing bowl, I beat the cream cheese and sugar until smooth, then add in the eggs and vanilla extract.
- I melt the white chocolate chips and stir them into the cream cheese mixture until well incorporated.
- I spoon the cheesecake filling over the crusts in the liners.
- To make the blueberry topping, I combine blueberries, lemon juice, sugar, cornstarch, and water in a saucepan and cook until thickened.
- I drop a spoonful of the blueberry topping onto each cheesecake and use a toothpick to swirl it through the top.
- I bake the cupcakes for about 22–25 minutes, then cool them completely before refrigerating for at least 2 hours.
Servings and timing
This recipe makes about 12 mini cheesecakes.
Prep time: 20 minutes
Cook time: 25 minutes
Cooling & chilling: 2 hours
Total time: around 2 hours 45 minutes
Variations
- I sometimes switch the blueberries for raspberries or chopped strawberries for a fruity twist.
- For a crunchier crust, I’ve used crushed digestive biscuits or even chocolate cookies.
- I’ve added a touch of almond extract to the batter for a slightly nutty depth.
storage/reheating
I store these cheesecake cupcakes in an airtight container in the fridge for up to 5 days. They also freeze really well—just wrap each one in plastic wrap and place them in a freezer-safe container. When I’m ready to eat, I thaw them in the fridge overnight. No need to reheat since they’re best served chilled.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, I can use frozen blueberries. I just make sure to cook them a little longer when making the topping to reduce excess liquid.
Can I make these cupcakes ahead of time?
Absolutely. I often make them a day or two ahead and keep them chilled until serving.
What’s the best way to melt white chocolate?
I prefer melting it gently in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
Can I use a different type of chocolate?
Yes, but I find that white chocolate pairs best with the tanginess of the cream cheese and the brightness of the blueberries.
How do I know when the cupcakes are done baking?
They’re done when the centers are just set and slightly jiggly. I avoid overbaking to keep them creamy.
Conclusion
These White Chocolate Blueberry Cheesecake Cupcakes are one of my favorite ways to indulge without making a full-sized cake. They’re pretty, portable, and packed with flavor. Whether for a party, a picnic, or just a treat for myself, I always enjoy having these on hand.
White Chocolate Blueberry Cheesecake Cupcakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (including cooling and chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Blueberry Cheesecake Cupcakes are the perfect bite-sized treat, combining creamy cheesecake, luscious white chocolate, and a swirl of fresh blueberry sauce. Easy to make, freezer-friendly, and ideal for parties or dessert tables, these mini cheesecakes deliver big flavor in a small package.
Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- White chocolate chips
- Blueberries
- Lemon juice
- Cornstarch
- Water
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter and press into liners to form crusts.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until combined.
- Melt white chocolate chips and stir into the cream cheese mixture.
- Spoon filling over crusts in the cupcake liners.
- Combine blueberries, lemon juice, sugar, cornstarch, and water in a saucepan. Cook until thickened.
- Spoon blueberry mixture on top of each cupcake and swirl with a toothpick.
- Bake for 22–25 minutes, until centers are set but slightly jiggly.
- Cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Swap blueberries with raspberries or chopped strawberries for variation.
- Digestive biscuits or chocolate cookies can be used instead of graham crackers for the crust.
- A touch of almond extract adds a subtle nutty flavor.
- Freeze individually wrapped for longer storage—thaw in fridge before serving.
- Best served chilled—no reheating required.
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