White Chocolate Blueberry Cheesecake Cupcakes
Ingredients:
For the crust:
1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp sugar
For the filling:
1 cup fresh blueberries
1 cup white chocolate chips
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the topping:
1/2 cup sour cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Additional blueberries and white chocolate shavings for garnish
Directions:
Preheat Oven: Preheat to 350°F (175°C). Line a muffin tin with paper liners.
Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of each muffin cup to form a crust.
Add Blueberries and Chocolate: Sprinkle a few blueberries and white chocolate chips over each crust.
Make Filling: In a separate bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Divide the mixture evenly among the muffin cups.
Bake: Bake for 22-25 minutes or until set. Cool in the pan on a wire rack.
Prepare Topping: Mix sour cream, powdered sugar, and vanilla extract. Spoon over cooled cupcakes and garnish with blueberries and white chocolate shavings.
Chill: Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 2 hours 40 minutes
Calories: 280 kcal per serving
Servings: 12 servings
Enjoy your delightful White Chocolate Blueberry Cheesecake Cupcakes!