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Luxurious White Chocolate Blueberry Cheesecake Cupcakes

These ultra creamy White Chocolate Blueberry Cheesecake Bars are so irresistible! The combination of white chocolate and blueberries is so lovely and it’s all over an easy homemade crust.

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely before slicing for the best texture and cleanest slices.


White chocolate doesn’t quite fit the definition of chocolate since it doesn’t contain any cocoa solids. It is made of mostly sugar, then milk powder, cocoa butter and vanilla. Be careful to avoid any white “chocolate” that contains fats other than cocoa butter, such as vegetable fat — it is not real white chocolate and will taste inferior!


What white chocolate does in this recipe is give it an ultra creamy dairy flavour thanks to the milk solids it contains. It also replaces some of the sugar to make sure these bars aren’t too sweet. It is truly delicious.

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For the Cupcake Base:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup milk
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
For the Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sour cream
1/3 cup white chocolate, melted
1/4 cup granulated sugar
1 egg
1/2 cup fresh blueberries
For the Topping:
1/2 cup fresh blueberries
1/4 cup blueberry jam
Whipped cream


Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
For the base, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Mix in flour and baking powder alternately with milk until just combined.
Divide the batter among the cupcake liners, filling each about one-third full.
For the filling, beat cream cheese, sour cream, melted white chocolate, and sugar until smooth. Beat in egg until well combined. Fold in blueberries.
Spoon the cheesecake mixture over the base, filling each liner nearly to the top.
Bake for 22-25 minutes, or until set. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Top each cupcake with a dollop of whipped cream, a spoonful of blueberry jam, and a few fresh blueberries.

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