Description
These elegant cupcakes combine creamy white chocolate cheesecake with fresh blueberries for a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup white chocolate, melted
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh blueberries
- For topping: whipped cream and extra blueberries
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter; press into the bottom of each liner.
- In a bowl, beat cream cheese until smooth, then add melted white chocolate, sugar, and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Fold in blueberries gently.
- Pour batter over the crust in liners and bake for 20-25 minutes.
- Cool completely before topping with whipped cream and blueberries.
Notes
Ensure blueberries are fresh for the best flavor; store cupcakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 4g