These White Chocolate Blueberry Cheesecake Cupcakes combine a velvety white chocolate cheesecake filling with a graham cracker crust and a luscious blueberry swirl. Perfect for parties, brunches, or a sweet treat, these mini cheesecakes are easy to make, no-bake (optional), and irresistibly delicious!
Why You’ll Love This Recipe
No-Bake Option – Great for hot days or quick desserts.
Perfect Portion Control – Individual servings mean no slicing needed.
Creamy & Fruity – The white chocolate and blueberry combo is divine.
Beautiful Presentation – Swirled tops make them look bakery-worthy.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup white chocolate, melted & cooled
- 1 cup heavy cream, whipped to stiff peaks
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (mixed with 1 tsp water)
For Garnish (Optional):
- Fresh blueberries
- White chocolate shavings
- Mint leaves
Step-by-Step Instructions
1. Prepare the Crust
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press 1 tbsp of mixture into the bottom of each cupcake liner (in a muffin tin).
- Chill in the fridge while making the filling.
2. Make the Blueberry Swirl
- In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until berries burst (~5 min).
- Stir in cornstarch slurry and cook 1-2 min until thickened.
- Let cool, then blend until smooth (optional for a refined texture).
3. Prepare the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Mix in melted white chocolate.
- Gently fold in whipped cream until fully combined.
4. Assemble the Cupcakes
- Spoon cheesecake filling over the crusts.
- Drop ½ tsp blueberry sauce on each and swirl with a toothpick.
- Chill for at least 3 hours (or overnight).
5. Garnish & Serve
- Top with fresh blueberries, white chocolate curls, or a mint leaf.
- Enjoy chilled!
Tips for Success
Room-temperature cream cheese ensures a smooth filling.
Don’t overwhip the cream—stop at stiff peaks.
For a baked version, bake at 325°F (160°C) for 18-20 min, then chill.
Use a piping bag for a neater filling.
FAQs
Q: Can I use frozen blueberries?
Yes! Thaw and drain excess liquid before cooking.
Q: How long do these last?
3-4 days in the fridge or 1 month frozen (without garnish).
Q: Can I use milk chocolate instead?
Yes, but the flavor will be richer and less delicate.
Q: Is there a no-graham option?
Try crushed vanilla wafers or gluten-free biscuits.
Final Thoughts
These White Chocolate Blueberry Cheesecake Cupcakes are a dreamy, bite-sized dessert that’s as pretty as it is tasty! Whether for a party or a sweet indulgence, they’re sure to impress.
Print
White Chocolate Blueberry Cheesecake Cupcakes
- Total Time: 2 hours 40 minutes
Description
These White Chocolate Blueberry Cheesecake Cupcakes combine a velvety white chocolate cheesecake filling with a graham cracker crust and a luscious blueberry swirl
Ingredients
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
Instructions
Preheat Oven: Preheat to 350°F (175°C). Line a muffin tin with paper liners.
Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of each muffin cup to form a crust.
Add Blueberries and Chocolate: Sprinkle a few blueberries and white chocolate chips over each crust.
Make Filling: In a separate bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Divide the mixture evenly among the muffin cups.
Bake: Bake for 22-25 minutes or until set. Cool in the pan on a wire rack.
Prepare Topping: Mix sour cream, powdered sugar, and vanilla extract. Spoon over cooled cupcakes and garnish with blueberries and white chocolate shavings.
Chill: Refrigerate for at least 2 hours before serving
