White Chocolate Blueberry Cheesecake Cupcakes
Ingredients:
1 cup graham cracker crumbs
2 tbsp sugar
4 tbsp unsalted butter, melted
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
½ cup white chocolate chips, melted
1 cup fresh or frozen blueberries
½ cup blueberry jam (optional for swirl)
Whipped cream (optional for topping)
Directions:
Prepare the Crust: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press about 1 tbsp of the mixture into the bottom of each liner. Bake for 5 minutes and set aside to cool.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, ½ cup sugar, and vanilla extract until smooth. Add the egg and mix until just combined. Fold in the melted white chocolate.
Assemble the Cupcakes: Spoon the cheesecake filling over the graham crusts, filling each liner about ¾ full. Drop a few blueberries into each cheesecake and gently press them in. For an extra swirl effect, spoon a small amount of blueberry jam on top of each cupcake and swirl it with a toothpick.
Bake: Bake for 18-20 minutes or until the centers are set. Remove from the oven and let the cupcakes cool to room temperature. Then refrigerate for at least 2 hours.
Serve: Before serving, top with whipped cream and a few extra blueberries, if desired.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes (plus chilling time)
Kcal: 250 kcal per cupcake | Servings: 12