Description
A combination of graham cracker base, creamy cheesecake filling, and blueberry swirl, perfect for a sweet treat.
Ingredients
Scale
- 1 cup Graham cracker crumbs
- 2 tablespoons Sugar
- 4 tablespoons Unsalted butter (melted)
- 16 oz Cream cheese (softened)
- 1/2 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
- 1/2 cup White chocolate chips (melted)
- 1 cup Blueberries
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 30
Keywords: blueberries, cheesecake, cupcakes, white chocolate