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White Chocolate Blueberry Cheesecake Cupcakes

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These White Chocolate Blueberry Cheesecake Cupcakes feature a buttery graham cracker crust, creamy cheesecake filling, and a swirl of blueberry preserves topped with white chocolate. Perfectly portioned for parties, holidays, or anytime you crave an elegant dessert.

Ingredients

  • 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)

Instructions

  1. Preheat oven to 325°F. Line a muffin pan with 12 cupcake liners.
  2. Mix graham cracker crumbs, melted butter, and sugar until moistened. Press ~1 tbsp into each liner.
  3. Bake crusts for 5 minutes. Cool.
  4. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
  5. Stir in vanilla, sour cream, and melted white chocolate until silky.
  6. Divide filling evenly among liners.
  7. Add a spoonful of blueberry preserves on top; swirl gently with a toothpick.
  8. Bake 18–20 minutes, until centers are just set.
  9. Cool completely in pan, then chill at least 2 hours.
  10. Garnish with fresh blueberries before serving, if desired.

Notes

  • Swap blueberry preserves with raspberry or strawberry.
  • Add lemon zest for brightness.
  • Top with whipped cream for extra indulgence.
  • Try a nutty crust with almonds or pecans.
  • Store chilled; these also freeze well for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/white-chocolate-blueberry-cheesecake-cupcakes/