White Chocolate Blueberry Cheesecake Cupcakes

When I want a dessert that feels elegant but is easy to serve, I love making these White Chocolate Blueberry Cheesecake Cupcakes. They have a buttery graham cracker crust, a rich and creamy cheesecake filling, and a swirl of blueberry sauce on top—all finished with a hint of sweet white chocolate. They’re perfectly portioned, making them ideal for parties, holidays, or just treating myself.

Why You’ll Love This Recipe

I like these cheesecake cupcakes because they give me all the indulgence of a full cheesecake without the fuss of slicing and serving. The crust is crisp and buttery, the cheesecake filling is velvety and rich, and the blueberry topping brings a bright, fruity balance. The white chocolate adds a touch of decadence that makes each bite feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp sugar

For the filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 4 oz white chocolate, melted and slightly cooled

For the topping:

• 1/2 cup blueberry preserves or homemade blueberry sauce
• Fresh blueberries (optional, for garnish)

Directions

1. I preheat the oven to 325°F and line a muffin pan with 12 cupcake liners.
2. In a bowl, I combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. I press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
3. I bake the crusts for 5 minutes, then set them aside to cool.
4. For the filling, I beat the softened cream cheese and sugar until smooth and creamy. I add the eggs one at a time, mixing just until combined.
5. I stir in the vanilla, sour cream, and melted white chocolate until the batter is silky.
6. I divide the cheesecake batter evenly among the prepared crusts.
7. I spoon a small amount of blueberry preserves on top of each and swirl gently with a toothpick.
8. I bake for 18–20 minutes, or until the centers are just set.
9. I let the cheesecakes cool completely in the pan, then chill them in the refrigerator for at least 2 hours before serving.
10. Before serving, I garnish with fresh blueberries if I want an extra pop of color and flavor.

Servings and timing

This recipe makes 12 cheesecake cupcakes.

• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 40 minutes
• Servings: 12

Variations

• Sometimes I use raspberry or strawberry preserves instead of blueberry for a different fruity twist.
• A sprinkle of lemon zest in the cheesecake batter brightens the flavors.
• I’ve also topped them with whipped cream for a more indulgent finish.
• For a nutty crust, I mix finely ground almonds or pecans with the graham cracker crumbs.

Storage/Reheating

I keep the cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—after thawing in the fridge overnight, they taste just as good. Since they’re cheesecake, I never reheat them, but I like serving them slightly chilled.

FAQs

How do I know when the cheesecake cupcakes are done?

I look for the centers to be mostly set with just a slight jiggle—they’ll firm up as they cool.

Can I use low-fat cream cheese?

Yes, but I find full-fat cream cheese makes them creamier and more stable.

Can I make these ahead of time?

Absolutely. I often make them the night before, so they have plenty of time to chill.

Can I melt white chocolate in the microwave?

Yes, I microwave it in 20-second intervals, stirring in between, until smooth.

Do I need to use cupcake liners?

I prefer them for easy removal, but I’ve also made these in a greased muffin tin with success.

Conclusion

These White Chocolate Blueberry Cheesecake Cupcakes are a perfect blend of creamy, fruity, and decadent. I love how the white chocolate enriches the cheesecake while the blueberry swirl keeps it fresh and balanced. Whether I’m making them for a dinner party or just as a treat for myself, they always feel special and never fail to impress.

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