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.
