White Chocolate Blueberry Cheesecake Cupcakes
Indulge in the perfect combination of decadent white chocolate, juicy blueberries, and creamy cheesecake with these delicious cupcakes. A delightful treat for any occasion, these little bites of heaven are sure to impress your friends and family.
Ingredients:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup white chocolate chips
- 1 cup fresh blueberries
Instructions:
- Preheat oven to 350°F and line muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Press mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Melt white chocolate in a microwave-safe bowl and fold into cream cheese mixture. Gently stir in blueberries.
- Divide batter evenly among cupcake liners and bake for 20-25 minutes or until set.
- Allow cupcakes to cool completely before refrigerating for at least 2 hours.
- Serve chilled and enjoy!
Popular questions:
- Can I use frozen blueberries instead of fresh?
- Can I use dark chocolate instead of white chocolate?
- Can I use a different type of cookie crust?
- Can I use low-fat cream cheese?
- How long do these cupcakes stay fresh?
Yes, you can use frozen blueberries, just make sure to thaw and drain them before adding to the batter.
Yes, you can substitute dark chocolate for white chocolate for a different flavor profile.
Yes, you can use different cookie crumbs like Oreo or vanilla wafer for the crust.
Yes, you can use low-fat cream cheese for a lighter version of the cupcakes.
These cupcakes can be stored in the refrigerator for up to 3 days.
Helpful tips:
- Top cupcakes with additional fresh blueberries for a decorative touch.
- Add a drizzle of melted white chocolate on top for extra sweetness.
- You can add lemon zest for a zesty twist to the cheesecake batter.
- For a gluten-free version, use gluten-free graham crackers for the crust.
- Experiment with different fruits like raspberries or strawberries for a variation.
Expert Secrets:
- Ensure all ingredients are at room temperature for a smooth batter.
- Avoid overmixing the batter to prevent a dense texture.
- Use a toothpick to check for doneness – it should come out clean when inserted in the center.
- Let the cupcakes cool completely before refrigerating to set the cheesecake filling.
- For a richer flavor, you can add a splash of lemon juice to the batter.
