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

Scale

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