Description
Delicious cupcakes featuring a buttery graham cracker crust and creamy cheesecake filling loaded with fresh blueberries and white chocolate.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 3/4 cups granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup melted white chocolate chips
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, and sugar; press the mixture into the muffin cups.
- For the cheesecake filling, beat cream cheese, sugar, eggs, and vanilla until smooth; fold in blueberries and white chocolate chips.
- Spoon the filling into the prepared muffin cups, filling them 3/4 full.
- Bake for 20-25 minutes until centers are set; allow them to cool completely.
- Top with sour cream mixture and garnish with extra blueberries and white chocolate shavings.
Notes
For the best texture, use room temperature ingredients and avoid overmixing the batter to keep the cupcakes light and airy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg