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White Chocolate Blueberry Cheesecake Cupcakes

Decadent mini cheesecakes with a graham cracker crust, swirled with blueberry compote and white chocolate.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 oz white chocolate, melted and cooled
  • 1 cup fresh blueberries
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Line muffin tin with liners. Mix graham crumbs, melted butter, and 2 tbsp sugar. Press 1 tbsp into each liner.
  2. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla and melted white chocolate.
  3. In small saucepan, cook blueberries, 2 tbsp sugar, and lemon juice until berries burst and sauce thickens. Cool slightly.
  4. Fill cups 3/4 full with cheesecake batter. Drop spoonfuls of blueberry compote and swirl with toothpick.
  5. Bake 20-25 minutes until set. Cool completely, then refrigerate at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett