Description
These delightful cupcakes combine creamy cheesecake with white chocolate and fresh blueberries for a perfect dessert.
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
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each cupcake liner to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Add sugar, melted white chocolate, eggs, and vanilla extract, mixing until well combined.
- Gently fold in the fresh blueberries and flour to the cream cheese mixture.
- Spoon the batter over the crust in the cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until the centers are set. Allow to cool completely before refrigerating for at least 2 hours.
- Serve chilled, optionally topped with more blueberries or a drizzle of white chocolate.
Notes
For best results, use fresh blueberries and ensure the cream cheese is at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 5g