Step-by-step instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter until nicely mixed. Press about 1 tablespoon of this mixture firmly into each liner. Bake for 5–6 minutes, then set aside to cool.
- In another large bowl, beat the softened cream cheese until smooth, about 2 minutes. Add the remaining 1/2 cup of sugar and mix again. Incorporate the eggs one at a time, blending well after each addition. Then, mix in vanilla extract and sour cream (or yogurt). Fold in the melted white chocolate until fully combined, followed by the blueberries (if using frozen, toss them in 1 teaspoon of flour first).
- Divide the cheesecake mixture evenly over the cooled crusts. Tap the tray to release any air bubbles. Bake for 18–22 minutes until the edges are set and the centers remain slightly jiggly.
- Cool in the pan for 30 minutes before transferring to the fridge to chill for at least 4 hours or overnight.
- Top with whipped cream, fresh blueberries, and white chocolate curls before serving. Optionally, you can pipe a swirl of white chocolate ganache on top for that extra touch of elegance!
Best ways to enjoy it
These cupcakes shine best when served chilled, providing a refreshing contrast to the creamy filling. For an eye-catching presentation, place them on a decorative plate. Pair them with a glass of chilled sparkling water or a light dessert wine to complement their rich flavors. If you’re feeling adventurous, add a sprinkle of edible glitter or fresh mint leaves for visual flair!
Keeping leftovers fresh
To maintain the deliciousness of your cupcakes, store any leftovers in an airtight container in the refrigerator. They should keep well for about 4-5 days. If you’re looking to enjoy them later, these cupcakes also freeze nicely. Just wrap each cupcake in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
Helpful cooking tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter.
- Baking Slow and Steady: Avoid over-baking to keep the cheesecake filling creamy. Remember, the centers should be gently jiggly.
- Blueberry Toss: When using frozen blueberries, tossing them in flour helps prevent them from sinking to the bottom of the batter during baking.
Creative twists
Feeling adventurous? Here are a few variations to try:
- Fruit Substitutes: Swap out blueberries for raspberries or strawberries for a fruity twist.
- Flavor Boost: Add a hint of lemon or almond extract for a different flavor profile.
- Dietary Adjustments: You can use dairy-free cream cheese and plant-based butter to make these cupcakes vegan!
FAQs
How long does it take to prepare these cupcakes?
The preparation time is roughly 30 minutes, and you’ll want to chill them for at least 4 hours—or overnight for best flavor.
Can I use other types of chocolate?
Absolutely! You can use dark or milk chocolate instead of white chocolate, but adjust the sweetness accordingly.
Are there any storage tips?
Yes! Store in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months—just thaw before serving!
These White Chocolate Blueberry Cheesecake Cupcakes are not just a treat; they’re an experience. Easy to make, delicious to eat, and beautiful to look at, they’re sure to be a highlight at your next event!
