White Chocolate Blueberry Cheesecake Cupcakes

Creamy, fruity, and perfectly portioned!

Ingredients

For the Crust:

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
1 tbsp sugar

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
1 cup white chocolate chips, melted & slightly cooled
½ cup Greek yogurt or sour cream (for creaminess)
1 cup fresh blueberries (divided: ½ cup mashed, ½ cup whole)

For the Blueberry Swirl (Optional):

½ cup blueberries
1 tbsp sugar
1 tsp lemon juice

For Garnish (Optional):

Whipped cream
Extra blueberries
White chocolate shavings

Instructions

1. Prepare the Crust

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
Mix graham cracker crumbs, melted butter, and sugar. Press 1 tbsp mixture into each liner.
Bake for 5 minutes, then let cool.

2. Make the Cheesecake Filling

Melt white chocolate chips (microwave in 20-sec intervals, stirring until smooth). Let cool slightly.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and Greek yogurt.
Mix in melted white chocolate.
Mash ½ cup blueberries and gently fold into batter.

3. Optional Blueberry Swirl

In a small saucepan, cook ½ cup blueberries, sugar, and lemon juice over low heat until jammy (~5 min). Cool slightly.
Spoon cheesecake batter into cups, then add a small dollop of blueberry swirl. Use a toothpick to swirl gently.

4. Bake & Chill

Divide batter evenly among cups (fill almost to the top).
Bake 18–22 minutes until edges are set but centers jiggle slightly.
Cool in the pan for 30 minutes, then refrigerate at least 4 hours (overnight is best).

5. Serve & Garnish

Top with whipped cream, fresh blueberries, or white chocolate shavings.

Tips

✅ Prevent cracks: Avoid overmixing and don’t overbake.
✅ Make ahead: These keep well in the fridge for 3 days or freeze for up to a month.
✅ Variation: Swap blueberries for raspberries or blackberries.

Enjoy your dreamy, bite-sized cheesecakes! 😍🧁