Description
Indulge in these delightful White Chocolate Blueberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, sweet white chocolate, and juicy blueberries in every bite. These mini treats are easy to make and sure to impress!
Ingredients
Scale
Vanilla Wafer Crust:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup white chocolate chips
- 1/2 cup fresh blueberries
- Extra white chocolate chips and blueberries for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare Crust: Place one vanilla wafer cookie in the bottom of each liner.
- Make Filling: In a bowl, beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream; mix. Fold in white chocolate and blueberries.
- Fill Muffin Cups: Divide batter among cups and bake for 18-20 mins until set.
- Cool and Chill: Cool in pan, then chill in the fridge for at least 2 hours.
- Garnish and Serve: Garnish with extra white chocolate and blueberries before serving, if desired.
Notes
- Frozen blueberries can be used but should be thawed and patted dry first.
- These mini cheesecakes can be made a day ahead and stored in the fridge until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
