White Chocolate Blueberry Cheesecake Cupcakes

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Step 1: Prepare the Crust

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. Make Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Form Crust: Divide the mixture evenly among the muffin cups, pressing firmly into the bottoms to create a crust layer. Bake for 5 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

  1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add Egg and Vanilla: Add the egg and vanilla extract, beating until well combined.
  3. Incorporate White Chocolate: Gradually beat in the melted white chocolate, followed by the sour cream.
  4. Fold in Blueberries: Gently fold in the fresh blueberries.

Step 3: Assemble and Bake

  1. Fill Muffin Cups: Divide the cheesecake filling evenly among the muffin cups, filling each about three-quarters full.
  2. Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.

Step 4: Prepare the Blueberry Topping

  1. Cook Blueberries: In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and begin to break down, about 5 minutes.
  2. Thicken Sauce: Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and let cool.

Step 5: Serve

  1. Top Cheesecakes: Once the cheesecakes are chilled, spoon the blueberry topping over each one.
  2. Garnish: Garnish with white chocolate shavings, fresh blueberries, and mint leaves if desired.

Tips for Success

  • Room Temperature Ingredients: Ensure the cream cheese and egg are at room temperature for a smooth filling.
  • Melting Chocolate: Melt the white chocolate slowly in the microwave or over a double boiler to prevent it from seizing.
  • Chill Time: Don’t skip the chilling step; it helps the cheesecake set properly.

Variations

  • Mixed Berry: Use a mix of blueberries, raspberries, and blackberries for a berry medley topping.
  • Dark Chocolate: Substitute white chocolate with dark chocolate for a different flavor profile.
  • Gluten-Free: Use gluten-free graham crackers for the crust.

Final Thoughts

These White Chocolate Blueberry Cheesecake Cupcakes are the perfect combination of creamy, sweet, and tangy. They are easy to make, look stunning, and taste absolutely delicious. Whether you’re hosting a party or simply indulging in a treat for yourself, these cupcakes are sure to delight. Enjoy!

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