Description
Creamy cheesecake cupcakes infused with white chocolate and bursting with fresh blueberries, all sitting on a buttery graham cracker base for the perfect bite-sized dessert.
Ingredients
Scale
- 250 grams cream cheese, softened
- 150 grams white chocolate, melted
- 150 grams fresh blueberries
- 100 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml heavy cream
- 120 grams graham crackers, crushed
- 60 grams butter, melted
Instructions
- Preheat oven to 170°C and line a muffin tin with cupcake liners.
- Mix crushed graham crackers with melted butter until combined.
- Press the crust mixture firmly into the bottom of each liner.
- Beat cream cheese and sugar until smooth, then add eggs, vanilla extract, melted white chocolate, and heavy cream. Mix until creamy.
- Gently fold in fresh blueberries.
- Pour the mixture over the crust in each liner.
- Bake for 20 minutes until the edges are set and the center is slightly soft.
- Allow to cool completely, then refrigerate for at least 2 hours.
- Serve chilled, optionally topped with extra blueberries or white chocolate drizzle.
Notes
- Use room temperature ingredients for a smooth texture.
- Do not overmix the batter to keep it light and creamy.
- Chill thoroughly before serving for best results.
- Fresh blueberries give the best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: white chocolate blueberry cheesecake cupcakes, cheesecake cupcakes, blueberry dessert, mini cheesecake, easy cheesecake cupcakes