White Chocolate Blueberry Cheesecake Cupcakes
INGREDIENTS:
For the Base
01 1 cup graham cracker crumbs
02 4 tablespoons unsalted butter, melted
03 2 tablespoons sugar
For the Filling
04 2 packages (8 oz each) cream cheese, softened at room temperature
05 1/2 cup sugar
06 2 large eggs
07 1 teaspoon vanilla extract
08 1 cup fresh blueberries
09 1 cup white chocolate chips
For the Topping
10 1/2 cup sour cream
11 2 tablespoons powdered sugar
12 1/2 teaspoon vanilla extract
13 Extra blueberries and white chocolate shavings for decoration
DIRECTIONS:
Step 01
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 02
Mix graham cracker crumbs with melted butter and 2 tablespoons sugar. Press into the bottom of each muffin cup.
Step 03
Scatter some blueberries and white chocolate chips over each crust.
Step 04
Beat cream cheese with 1/2 cup sugar until smooth. Add eggs and 1 teaspoon vanilla, mix until just combined.
Step 05
Pour the cream cheese mixture over the fruit layer. Bake for 22-25 minutes until set but still slightly jiggly in the center.
Step 06
While cooling, mix sour cream with powdered sugar and 1/2 teaspoon vanilla until smooth.
Step 07
Spread topping over cooled cupcakes. Garnish with extra blueberries and white chocolate. Refrigerate for at least 2 hours.