When I think of warm summer afternoons, I think of blueberries—sun-kissed, freshly picked, and still slightly warm from the vine. My grandmother had a few blueberry bushes in the backyard, and every July, we’d fill up bowls and buckets, racing to see who could pick the most (and sneak the fewest bites). Those blueberries would find their way into pies, pancakes, and more often than not—cheesecake.
This recipe for White Chocolate Blueberry Cheesecake Cupcakes brings all of those nostalgic flavors into a delightfully modern twist. They’re the kind of dessert that feels both luxurious and homey. Velvety cream cheese, sweet and slightly tart blueberry swirls, and the rich decadence of melted white chocolate tucked into every bite. And because they’re made in cupcake form, they’re easy to serve, share, or tuck into a picnic basket for an afternoon treat.
Whether you’re making these for a backyard barbecue, a baby shower, or just a Tuesday evening when you need a little joy, these cheesecakes are a surefire hit. Each one is a miniature celebration of flavor, and trust me—you’re going to want to make a double batch.
Why You’ll Love This Recipe:
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Perfectly Portable: These little cheesecakes are made in cupcake liners, so they’re great for parties, potlucks, or cozy nights in.
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Dreamy Texture: Creamy, smooth, and rich with a delicate melt-in-your-mouth feel.
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Bursts of Blueberry: Fresh blueberries add a pop of tartness that perfectly balances the sweetness of the white chocolate.
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Make-Ahead Friendly: These set beautifully in the fridge and taste even better the next day.
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Elegant Yet Easy: Looks like a fancy bakery treat, but comes together in a home kitchen with ease.
INGREDIENTS YOU’LL NEED:
For the crust:
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1 cup graham cracker crumbs
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2 tablespoons sugar
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3 tablespoons melted butter
For the filling:
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16 oz cream cheese, softened
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1/2 cup sugar
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2 eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream
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4 oz white chocolate, melted and slightly cooled
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1 cup fresh blueberries
HOW TO MAKE WHITE CHOCOLATE BLUEBERRY CHEESECAKE CUPCAKES:
STEP-BY-STEP INSTRUCTIONS:
1. Prepare the Crust
Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
Spoon a tablespoon of the mixture into each cupcake liner and press it down firmly with the bottom of a small glass or spoon. This gives you that perfect buttery crunch as a base.
Bake the crusts for 5 minutes, then set aside to cool.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese until it’s silky smooth. Add the sugar and continue to beat until the mixture is light and fluffy—this step is key for a creamy texture.
One at a time, beat in the eggs, then add the vanilla extract and sour cream. Mix until everything is fully combined.
Gently fold in the melted white chocolate. I like to use a spatula here so I don’t overmix—it keeps the batter light.
Lastly, fold in the blueberries. You can reserve a few for topping if you’d like an extra-pretty presentation.
3. Assemble and Bake
Divide the cheesecake filling evenly among the 12 liners, filling each nearly to the top.
Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. They’ll firm up as they cool.
Let the cupcakes cool in the pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 3 hours (overnight is even better).
4. Serve
Serve chilled, optionally garnished with extra white chocolate shavings or a blueberry on top. Every bite is creamy, fruity, and just the right amount of indulgent.
HELPFUL TIPS:
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Room Temperature Cream Cheese: Always start with softened cream cheese for the smoothest filling.
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Don’t Overmix: Mixing too much can add air into the batter and cause cracks—just mix until everything is incorporated.
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Use Fresh Blueberries: While frozen can work in a pinch, fresh blueberries hold their shape and texture much better in the final product.
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Chill Time is Key: Cheesecake needs time to set—don’t rush the chill or they won’t firm up properly.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes + chilling
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Yield: 12 mini cheesecakes
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These cupcakes can be made up to two days in advance and stored in the refrigerator. They also freeze beautifully—just wrap individually and thaw in the fridge overnight.
NUTRITIONAL INFORMATION: (Per serving, estimated)
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Calories: 280
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Fat: 19g
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Carbohydrates: 24g
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Sugar: 18g
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Protein: 4g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen blueberries?
Yes, but don’t thaw them first—add them frozen to prevent bleeding into the batter.
Can I make these without white chocolate?
Absolutely. You’ll still get a lovely blueberry cheesecake cupcake, just without the extra sweetness and creaminess from the chocolate.
Do these freeze well?
Yes! Once fully chilled, wrap each cupcake in plastic wrap and store in a freezer-safe container for up to 2 months.
STORAGE INSTRUCTIONS:
Keep in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, let them sit at room temperature for about 10 minutes before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
White Chocolate Blueberry Cheesecake Cupcakes are more than just a treat—they’re a little slice of comfort, wrapped in a cupcake liner. They remind us of berry-picking days, of laughter in the kitchen, and the joy of sharing something sweet with the people we love. I hope you’ll find as much joy in baking and eating these as I do. Whether for a celebration or just because, they’re sure to bring smiles with every bite.
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White Chocolate Blueberry Cheesecake Cupcakes
Description
When I think of warm summer afternoons, I think of blueberries—sun-kissed, freshly picked, and still slightly warm from the vine. My grandmother had a few blueberry bushes in the backyard, and every July, we’d fill up bowls and buckets, racing to see who could pick the most (and sneak the fewest bites). Those blueberries would find their way into pies, pancakes, and more often than not—cheesecake.
This recipe for White Chocolate Blueberry Cheesecake Cupcakes brings all of those nostalgic flavors into a delightfully modern twist. They’re the kind of dessert that feels both luxurious and homey. Velvety cream cheese, sweet and slightly tart blueberry swirls, and the rich decadence of melted white chocolate tucked into every bite. And because they’re made in cupcake form, they’re easy to serve, share, or tuck into a picnic basket for an afternoon treat.
Whether you’re making these for a backyard barbecue, a baby shower, or just a Tuesday evening when you need a little joy, these cheesecakes are a surefire hit. Each one is a miniature celebration of flavor, and trust me—you’re going to want to make a double batch.
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
For the filling:
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
4 oz white chocolate, melted and slightly cooled
1 cup fresh blueberries
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
Spoon a tablespoon of the mixture into each cupcake liner and press it down firmly with the bottom of a small glass or spoon. This gives you that perfect buttery crunch as a base.
Bake the crusts for 5 minutes, then set aside to cool.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese until it’s silky smooth. Add the sugar and continue to beat until the mixture is light and fluffy—this step is key for a creamy texture.
One at a time, beat in the eggs, then add the vanilla extract and sour cream. Mix until everything is fully combined.
Gently fold in the melted white chocolate. I like to use a spatula here so I don’t overmix—it keeps the batter light.
Lastly, fold in the blueberries. You can reserve a few for topping if you’d like an extra-pretty presentation.
3. Assemble and Bake
Divide the cheesecake filling evenly among the 12 liners, filling each nearly to the top.
Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. They’ll firm up as they cool.
Let the cupcakes cool in the pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 3 hours (overnight is even better).
4. Serve
Serve chilled, optionally garnished with extra white chocolate shavings or a blueberry on top. Every bite is creamy, fruity, and just the right amount of indulgent.
Notes
These cupcakes can be made up to two days in advance and stored in the refrigerator. They also freeze beautifully—just wrap individually and thaw in the fridge overnight.