White Chocolate Blueberry Cheesecake Cupcakes

Introduction

There’s something magical about the marriage of rich, creamy cheesecake with the fruity pop of fresh blueberries. But when you add silky white chocolate and turn it into a perfectly portioned cupcake? That’s dessert perfection. These White Chocolate Blueberry Cheesecake Cupcakes are everything you didn’t know you needed — a soft graham cracker base, a smooth cheesecake center infused with sweet white chocolate, and a blueberry swirl that bursts with flavor.

I first made these little beauties for a summer picnic, hoping for something handheld yet impressive. What I didn’t expect was for them to become the most requested dessert I’ve ever brought anywhere. People went wild over them — and for good reason.

In this recipe, I’ll show you exactly how to recreate them at home, with plenty of tips to get that smooth, crack-free cheesecake and a swirl that’s just the right amount of fruity.

Why You’ll Love These White Chocolate Blueberry Cheesecake Cupcakes

– White Chocolate + Blueberries = Heaven 

– Mini Cheesecakes 

– Make-Ahead & Freezer Friendly 

– No-Fuss Baking

Ingredients

For the Crust:

– 1 cup graham cracker crumbs

– 2 tablespoons sugar

– 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

– 16 oz (450g) cream cheese, softened

– 1/2 cup granulated sugar

– 2 large eggs, room temperature

– 1 teaspoon vanilla extract

– 1/2 cup sour cream

– 1/2 cup white chocolate chips, melted and slightly cooled

For the Blueberry Swirl:

– 1 cup fresh or frozen blueberries

– 1 tablespoon lemon juice

– 2 tablespoons sugar

– 1 teaspoon cornstarch mixed with 1 tablespoon water

Equipment Needed

– Muffin tin (12-cup)

– Cupcake liners

– Hand mixer or stand mixer

– Saucepan

– Mixing bowls

– Spoon or piping bag

How to Make White Chocolate Blueberry Cheesecake Cupcakes

1. Prepare the Crust

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners and press down firmly.

Bake for 5 minutes, then let cool while you prepare the filling.

2. Make the Blueberry Swirl

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to burst.

Add the cornstarch mixture and stir until the sauce thickens slightly. Remove from heat and let cool.

3. Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add sugar and mix well.

Beat in the eggs one at a time. Add vanilla and sour cream, and mix until fully combined.

Stir in the melted white chocolate.

4. Assemble the Cupcakes

Divide the cheesecake batter evenly over the crusts.

Drop small spoonfuls of blueberry sauce on top of each cupcake and use a toothpick to swirl.

5. Bake

Bake at 325°F (160°C) for 20–22 minutes or until the centers are just set.

Cool in the tin for 10 minutes, then refrigerate for at least 4 hours (overnight is best).

Pro Tips for Success

– Use Room Temperature Ingredients 

– Don’t Overmix 

– Chill Thoroughly 

– Clean Toothpick Swirl

Serving Suggestions

Serve chilled with whipped cream and fresh blueberries.

They pair well with:

– Moscato or sparkling wine 

– Fresh mint leaves 

– White chocolate ganache drizzle

Storage & Freezing Tips

Refrigerator: Store in an airtight container for up to 5 days. 

Freezer: Wrap each cupcake and freeze for up to 2 months. Thaw in the fridge overnight.

Variations and Substitutions

– Try raspberries, blackberries, or strawberries 

– Use Oreos or vanilla wafers for the crust 

– Swap white chocolate for milk/dark chocolate 

– Use gluten-free graham crackers

Related Recipes from Keller Recipe

– Don’t Miss These Irresistible Venison Cube Steak Recipes!

– How to Make Meat Jun Sauce: The Perfect Dip

– How to Start Canning Venison at Home Safely

Print

FAQs

Can I use frozen blueberries? Yes, use straight from the freezer. 

Do I need a water bath? No, not needed. 

How do I prevent cracks? Don’t overbake or overmix. Chill well. 

Can I make these mini? Yes, reduce baking time to 12–14 minutes.

Conclusion

Whether you’re baking for a cozy family gathering, a summer picnic, or simply treating yourself after a long week, White Chocolate Blueberry Cheesecake Cupcakes are the perfect choice. Their individual portions make them ideal for sharing, while the rich cheesecake filling, fruity blueberry swirl, and smooth white chocolate give them a luxurious flavor that feels truly indulgent.

What makes these cupcakes stand out is not just their beautiful appearance, but the balance of flavors — the sweetness of the white chocolate, the tartness of the blueberries, and the creamy texture of the cheesecake all come together harmoniously. They’re elegant enough for special occasions, yet easy enough to whip up on a weekend.

Once you try these White Chocolate Blueberry Cheesecake Cupcakes, you’ll find yourself coming back to the recipe again and again. It’s a modern twist on a classic dessert — and one that’s guaranteed to impress.

So, grab your muffin tin and start baking — your next favorite dessert is just a swirl away.