White Chocolate Blueberry Cheesecake Cupcakes

If you’re looking to impress with a dessert that combines creamy cheesecake, sweet white chocolate, and tangy blueberries, these White Chocolate Blueberry Cheesecake Cupcakes are the perfect treat. This recipe offers a delightful twist on traditional cheesecake, conveniently portioned into cupcakes for easy serving and enjoyment.


  • For the crust:
    • 1 cup graham cracker crumbs
    • 4 tbsp unsalted butter, melted
    • 2 tbsp sugar
  • For the filling:
    • 1 cup fresh blueberries
    • 1 cup white chocolate chips
    • 2 (8 oz) packages cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
  • For the topping:
    • 1/2 cup sour cream
    • 2 tbsp powdered sugar
    • 1/2 tsp vanilla extract
    • Additional blueberries and white chocolate shavings for garnish


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners for easy cleanup.
  2. Prepare Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of each muffin cup to form a crust base.
  3. Add Blueberries and Chocolate: Sprinkle a few blueberries and white chocolate chips evenly over each crust in the muffin tin.
  4. Make Filling: In another bowl, beat softened cream cheese, granulated sugar, eggs, and vanilla extract until smooth and creamy. Divide this cheesecake mixture evenly among the muffin cups, covering the blueberries and chocolate.
  5. Bake: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the cheesecake filling is set and slightly golden on top. Remove from the oven and allow to cool in the pan on a wire rack.
  6. Prepare Topping: In a small bowl, mix sour cream, powdered sugar, and vanilla extract until smooth. Spoon this topping over the cooled cheesecake cupcakes.
  7. Chill: Refrigerate the cupcakes for at least 2 hours to allow the flavors to meld and the cheesecake to firm up.

Nutritional Information:

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 2 hours 40 minutes
  • Calories: 280 kcal per serving
  • Servings: 12 cupcakes

Serving and Storage Tips:

Serving Tips:

  1. Temperature Considerations: Remove the White Chocolate Blueberry Cheesecake Cupcakes from the refrigerator about 15-20 minutes before serving to allow them to slightly soften and enhance their creamy texture.
  2. Garnishing: Just before serving, garnish each cupcake with fresh blueberries and a sprinkle of white chocolate shavings for an elegant presentation.
  3. Pairing Suggestions: Serve these cupcakes with a cup of freshly brewed coffee or a glass of cold milk to balance out the richness of the cheesecake and complement the flavors of white chocolate and blueberries.

Storage Tips:

  1. Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Ensure they are covered to prevent them from absorbing other odors in the fridge.
  2. Freezing: If you need to store them for longer, you can freeze the cupcakes. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
  3. Avoid Room Temperature Storage: Due to the dairy content in the cheesecake, it’s best to keep these cupcakes refrigerated rather than at room temperature to maintain their freshness and prevent spoilage.

By following these serving and storage tips, you can ensure that your White Chocolate Blueberry Cheesecake Cupcakes remain delicious and enjoyable, whether served freshly chilled or after a brief thawing period. Enjoy the decadent flavors of creamy cheesecake, sweet white chocolate, and tangy blueberries with every bite!


  1. Lemon Blueberry Cheesecake Cupcakes: Add lemon zest and a squeeze of lemon juice to the cheesecake batter for a bright and citrusy twist. Top with a lemon glaze or lemon curd before serving.
  2. Raspberry White Chocolate Cheesecake Cupcakes: Substitute fresh raspberries for blueberries and fold them into the cheesecake batter along with white chocolate chips. Garnish with fresh raspberries and melted white chocolate drizzle.
  3. Chocolate Chip Cheesecake Cupcakes: Replace the white chocolate chips with semi-sweet or dark chocolate chips for a richer chocolate flavor. Top with chocolate ganache or chocolate shavings.
  4. Mixed Berry Cheesecake Cupcakes: Use a mix of fresh berries such as strawberries, raspberries, and blueberries in the filling. This adds a variety of colors and flavors to each cupcake.
  5. Oreo Crust Cheesecake Cupcakes: Crush Oreo cookies to replace graham cracker crumbs for a cookies and cream base. Mix in crushed Oreos into the cheesecake batter for added crunch and chocolatey goodness.
  6. Nutella Swirl Cheesecake Cupcakes: Swirl Nutella into the cheesecake batter before baking for a hazelnut-chocolate flavor. Drizzle with melted Nutella and sprinkle chopped hazelnuts on top.
  7. Pumpkin Spice Cheesecake Cupcakes: Add pumpkin puree and pumpkin pie spice to the cheesecake batter for a seasonal twist. Top with whipped cream and a sprinkle of cinnamon.
  8. Salted Caramel Cheesecake Cupcakes: Swirl salted caramel sauce into the cheesecake batter before baking. Drizzle additional caramel sauce over the tops and sprinkle with sea salt flakes.
  9. Coconut Lime Cheesecake Cupcakes: Mix shredded coconut and lime zest into the crust and cheesecake batter. Garnish with toasted coconut flakes and a lime slice.
  10. Almond Joy Cheesecake Cupcakes: Add chopped almonds and shredded coconut to the graham cracker crust. Mix in chocolate chips and top with a drizzle of chocolate ganache and additional almonds.

These variations offer creative ways to customize your White Chocolate Blueberry Cheesecake Cupcakes to suit different tastes and occasions. Whether you prefer fruity, chocolatey, or seasonal flavors, these ideas will help you create delicious and unique desserts that are sure to impress!

FAQs :

  1. Can I use frozen blueberries instead of fresh ones in the cheesecake cupcakes? Yes, you can use frozen blueberries. Thaw and drain them well before adding to the cupcakes to prevent excess moisture in the batter.
  2. What can I substitute for graham cracker crumbs in the crust? Crushed digestive biscuits or shortbread cookies can be used as substitutes for graham cracker crumbs in equal amounts for a different flavor profile.
  3. Can I use low-fat cream cheese instead of full-fat cream cheese? Yes, you can use low-fat cream cheese, but note that it may affect the texture and richness of the cheesecake filling slightly.
  4. How can I prevent cracks from forming on top of the cheesecake cupcakes? To minimize cracking, avoid overmixing the cheesecake batter and bake the cupcakes in a water bath (bain-marie). Also, allow the cupcakes to cool gradually in the oven with the door slightly ajar before removing them.
  5. Do I need to use paper liners for the muffin tin? Using paper liners makes it easier to remove the cheesecake cupcakes from the muffin tin and helps with cleanup. If you prefer not to use liners, be sure to grease the muffin tin well.
  6. Can I omit the sour cream topping? Yes, you can omit the sour cream topping if desired. The cheesecake cupcakes will still be delicious without it, but the topping adds a tangy contrast to the sweetness of the cheesecake.
  7. How far in advance can I prepare these cheesecake cupcakes? You can prepare these cupcakes up to 2 days in advance. Store them covered in the refrigerator and add the sour cream topping and garnishes just before serving.
  8. Can I use different types of chocolate instead of white chocolate chips? Yes, you can use milk chocolate or dark chocolate chips instead of white chocolate chips to vary the flavor of the cheesecake cupcakes.
  9. How should I store leftovers? Store any leftover cheesecake cupcakes in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature before serving for best texture.
  10. Can I freeze these cheesecake cupcakes? Yes, you can freeze the cheesecake cupcakes without the sour cream topping. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

These FAQs address common questions about making, storing, and customizing White Chocolate Blueberry Cheesecake Cupcakes, ensuring you can prepare and enjoy them with confidence and success.

These cupcakes are not only visually appealing with their garnishes of blueberries and white chocolate shavings but also offer a decadent blend of flavors that will satisfy any dessert lover’s cravings. Whether served at a special occasion or as a sweet indulgence after dinner, these cheesecake cupcakes are sure to impress. Treat yourself and your loved ones to this exquisite dessert today!