If you’re looking for a dessert that’s as elegant as it is delicious, these White Chocolate Blueberry Cheesecake Cupcakes are a showstopper. Combining the creamy richness of cheesecake with bursts of fresh blueberries and the sweetness of white chocolate, this recipe creates bite-sized indulgence perfect for parties, picnics, or afternoon treats.
Each cupcake delivers a smooth, velvety texture balanced by the tartness of the fruit and the subtle sweetness of the chocolate — an irresistible harmony in every bite.
Ingredients
Makes 12 cupcakes
For the crust:
- 1 cup graham cracker crumbs (or digestive biscuits)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/4 cup melted white chocolate
- 1/2 cup fresh or frozen blueberries
For garnish (optional):
- Melted white chocolate drizzle
- A few extra blueberries for topping
Preparation Time
- Prep time: 15 minutes
- Baking time: 25 minutes
- Cooling and chilling time: 1 hour
- Total time: 1 hour 40 minutes
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Line a 12-cup muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
- Spoon about a tablespoon of the mixture into each liner and press down firmly.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add egg and vanilla, mixing until just combined.
- Fold in sour cream and melted white chocolate until evenly blended.
- Gently fold in blueberries, being careful not to crush them.
Step 3: Assemble and Bake
- Spoon the cheesecake mixture evenly into the prepared crusts.
- Bake for 20–22 minutes, or until the centers are just set but still slightly wobbly.
- Cool completely at room temperature, then refrigerate for at least 1 hour.
Step 4: Decorate and Serve
- Once chilled, drizzle with melted white chocolate and top with fresh blueberries.
- Serve chilled and enjoy your creamy, fruity cheesecake cupcakes.
Serving Suggestions
- Elegant dessert option: Serve on a tiered tray with fresh mint leaves for a refined presentation.
- Add crunch: Sprinkle crushed nuts or toasted coconut before chilling.
- Flavor twist: Add lemon zest to the filling for a bright, citrusy note.
- Mini treat: Make bite-sized versions using mini muffin tins for parties or buffets.
Nutritional Highlights
| Nutrient | Per Serving (1 cupcake) |
|---|---|
| Calories | 245 |
| Protein | 5 grams |
| Total Fat | 16 grams |
| Saturated Fat | 9 grams |
| Carbohydrates | 22 grams |
| Sugars | 15 grams |
| Fiber | 1 gram |
| Sodium | 130 milligrams |
Nutritional Notes:
- Blueberries provide antioxidants and vitamin C.
- White chocolate adds creamy sweetness without overpowering the fruit.
- Cream cheese and sour cream offer a smooth texture and calcium boost.
- For a lighter version, use low-fat cream cheese and Greek yogurt in place of sour cream.
Tips for Perfect Cupcakes
- Don’t overmix once the egg is added — it helps maintain a creamy, dense texture.
- Always chill completely before serving for the best flavor and firmness.
- Use room-temperature cream cheese to avoid lumps in your batter.
- Frozen blueberries work fine but should be added straight from the freezer to prevent bleeding.
These White Chocolate Blueberry Cheesecake Cupcakes are a delightful fusion of flavor, texture, and elegance. Perfectly portioned and easy to make, they bring a bakery-quality treat right to your kitchen.
Serve them at your next celebration or enjoy one as a special afternoon indulgence — either way, they’re bound to impress every dessert lover at the table.