If you’re looking for a dessert that’s rich, creamy, and bursting with flavor, these Mini White Chocolate Blueberry Cheesecake Cupcakes are sure to impress. These little cheesecake cupcakes combine the lusciousness of creamy cheesecake with the sweetness of white chocolate and the vibrant burst of fresh blueberries. They’re perfectly sized for individual servings, making them a delightful treat for any gathering, party, or even just a special weekend treat.
What makes these mini cheesecakes so special is the smooth, decadent filling made with white chocolate and fresh blueberries. The flavor combination is both luxurious and refreshing, while the mini size makes them ideal for portion control and easy sharing. Plus, they’re simple to make, requiring just a few ingredients and some time in the fridge to set.
I first made these Mini White Chocolate Blueberry Cheesecake Cupcakes when I was looking for a fun and bite-sized way to enjoy cheesecake without the fuss of a full-sized cake. The white chocolate adds a rich sweetness that pairs beautifully with the fresh blueberries, making these cupcakes a hit every time I make them. They’ve become one of my go-to desserts for any occasion!
Why These Mini White Chocolate Blueberry Cheesecake Cupcakes Will Be Your New Favorite
- Bite-sized indulgence: These mini cheesecakes are perfectly sized for easy serving and indulging.
- White chocolate and blueberry perfection: The creamy white chocolate cheesecake filling is complemented by the fresh, juicy blueberries, creating a perfectly balanced flavor.
- Easy to make: These cupcakes are simple to assemble and require no baking, making them a great option for a quick yet impressive dessert.
- Perfect for any occasion: Whether it’s a holiday, a party, or a weeknight treat, these mini cheesecakes are sure to delight everyone.
- Customizable: You can easily switch up the fruit or toppings, using raspberries, strawberries, or even a drizzle of caramel for a different flavor twist.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup white chocolate chips, melted
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream (whipped)
- 1/4 cup fresh blueberries (plus extra for topping)
How to Make Mini White Chocolate Blueberry Cheesecake Cupcakes
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
- Assemble the crust: Line a muffin tin with paper cupcake liners. Spoon about 1 tablespoon of the graham cracker mixture into each liner and gently press it down with the back of a spoon to form a firm base.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the melted white chocolate chips, sugar, and vanilla extract, and continue beating until well combined. Add the sour cream and mix until smooth.
- Add the whipped cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add the blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
- Fill the cupcakes: Spoon or pipe the cheesecake filling over the graham cracker crusts in each muffin liner. Fill each one nearly to the top, leaving a little room for the topping.
- Chill: Place the filled muffin tin in the fridge and let the cheesecakes chill for at least 4 hours or overnight to set.
- Garnish and serve: Before serving, top each mini cheesecake with extra fresh blueberries. For an extra touch, you can drizzle some white chocolate or add a few mint leaves for color.
Tips
- Softened cream cheese: Make sure your cream cheese is softened to room temperature before mixing. This will prevent lumps and ensure a smooth filling.
- Use a hand mixer: A hand mixer or stand mixer will make it much easier to achieve the smooth, creamy filling.
- Let the cheesecakes chill: For the best texture, make sure the cheesecakes chill for several hours to set and firm up.
- Flavor variations: If you prefer, you can switch up the fruit topping. Raspberries, strawberries, or even a mixed berry compote would work wonderfully with the white chocolate filling.
Substitutions and Variations
- Gluten-free crust: If you need a gluten-free option, use gluten-free graham crackers or almond meal to make the crust.
- Dairy-free: Use a dairy-free cream cheese alternative and coconut cream instead of heavy cream for a dairy-free version.
- Frozen blueberries: If fresh blueberries aren’t available, you can use frozen blueberries. Just make sure to thaw and drain them before using.
Make a Healthier Version
- Lower fat: You can use low-fat cream cheese and whipped topping instead of heavy cream for a lighter version.
- Sugar-free: Use sugar-free graham crackers and a sugar substitute like Stevia in the filling for a reduced-sugar version.
- Less sweet: You can reduce the amount of sugar in the filling if you prefer a less sweet cheesecake.
Closing
And there you have it! These Mini White Chocolate Blueberry Cheesecake Cupcakes are the perfect sweet treat for any occasion. With their creamy white chocolate filling and fresh blueberries, they’re both elegant and delicious, making them a great addition to your holiday dessert table or as a sweet indulgence any time of year. They’re easy to make, beautifully presented, and sure to be a hit with anyone who tries them. Don’t forget to let us know how your cheesecake cupcakes turn out, and check out more of our dessert recipes for even more sweet inspiration!
Frequently Asked Questions
- How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. - Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for making ahead. Just chill them in the fridge for several hours or overnight before serving. - Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to thaw and drain them before adding them to the cheesecake filling to avoid excess moisture. - Can I substitute the white chocolate?
You can substitute the white chocolate with milk or dark chocolate for a different flavor, though the texture and sweetness will change slightly. - How do I prevent the crust from being too soggy?
Be sure to press the graham cracker crust down firmly so it holds together and doesn’t become too soft after chilling. - Can I use a different crust?
Absolutely! You can use a chocolate cookie crust, almond crust, or even a shortbread crust if you prefer. - How do I make the cheesecakes without a muffin tin?
You can use individual cupcake liners on a baking sheet, or even a tart pan with removable sides for a larger version. - Can I freeze these mini cheesecakes?
Yes, these mini cheesecakes freeze well. Simply wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving. - Can I skip the heavy cream?
If you want a lighter filling, you can skip the heavy cream and use an additional 1/4 cup of sour cream for extra creaminess. - How do I get a smooth cheesecake filling?
Make sure the cream cheese is softened before mixing, and use a hand mixer to ensure the filling is smooth and lump-free. - Can I add a different fruit topping?
Yes! You can top these cheesecakes with any fruit you like, such as raspberries, strawberries, or a mixed berry compote for a fun twist. - Can I make these gluten-free?
Yes, simply use gluten-free graham crackers or ground almonds to make a gluten-free crust.
Mini White Chocolate Blueberry Cheesecake Cupcakes
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
1/4 cup 1/4 unsalted butter, melted
For the Cheesecake Filling:
8 oz 8 cream cheese, softened
1/2 cup 1/2 white chocolate chips, melted
1/4 cup 1/4 granulated sugar
1/2 tsp 1/2 vanilla extract
1/2 cup 1/2 sour cream
1/2 cup 1/2 heavy cream (whipped)
1/4 cup 1/4 fresh blueberries (plus extra for topping)
Directions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
- Assemble the crust: Line a muffin tin with paper cupcake liners. Spoon about 1 tablespoon of the graham cracker mixture into each liner and gently press it down with the back of a spoon to form a firm base.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the melted white chocolate chips, sugar, and vanilla extract, and continue beating until well combined. Add the sour cream and mix until smooth.
- Add the whipped cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add the blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
- Fill the cupcakes: Spoon or pipe the cheesecake filling over the graham cracker crusts in each muffin liner. Fill each one nearly to the top, leaving a little room for the topping.
- Chill: Place the filled muffin tin in the fridge and let the cheesecakes chill for at least 4 hours or overnight to set.
- Garnish and serve: Before serving, top each mini cheesecake with extra fresh blueberries. For an extra touch, you can drizzle some white chocolate or add a few mint leaves for color.
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