White Chocolate Blueberry Cheesecake Cupcakes
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup white chocolate chips, melted
1/2 cup fresh blueberries
For the Topping:
1/2 cup white chocolate chips (optional, for drizzle)
Fresh blueberries (for garnish)
Instructions:
1. Preheat Oven:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Crust:
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon or the bottom of a glass.
3. Bake the Crust:
Bake the crusts in the preheated oven for 5-6 minutes until set. Remove from the oven and let them cool while you prepare the filling.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, and melted white chocolate chips until fully incorporated.
5. Add Blueberries:
Gently fold in the fresh blueberries.
6. Assemble the Cupcakes:
Spoon the cheesecake filling evenly over the cooled crusts, filling each liner almost to the top.
7. Bake the Cheesecakes:
Bake in the preheated oven for 18-22 minutes, or until the centers are set and the tops are slightly puffed but not browned.
8. Cool and Chill:
Remove the cupcakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to set.
9. Optional Topping:
For an extra touch, melt additional white chocolate chips and drizzle over the top of each cheesecake cupcake. Garnish with fresh blueberries.