Blueberry Cheesecake Cupcakes Recipe
These blueberry cheesecake cupcakes are a perfect blend of creamy cheesecake, sweet blueberries, and a buttery graham cracker crust. Each cupcake is a bite-sized version of a classic dessert, perfect for parties, picnics, or simply indulging at home.
These cupcakes have a rich, velvety cheesecake filling and a burst of sweet blueberry compote on top. The buttery graham cracker crust provides the perfect base, making every bite a harmony of textures and flavors. They’re simple to make and incredibly satisfying!
Tools to Use
- Muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Spatula
- Saucepan
- Cooling rack
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a spoon. Bake for 5 minutes, then let cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla, flour, and sour cream until fully combined.
- Divide the cheesecake batter evenly over the cooled crusts, filling each liner almost to the top.
3. Bake the Cupcakes:
- Bake for 18-20 minutes, or until the centers are slightly jiggly but set.
- Remove from the oven and let cool completely in the tin before transferring to the refrigerator to chill for at least 2 hours.
4. Prepare the Blueberry Topping:
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook until the blueberries release their juices, stirring occasionally.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Let cool.
5. Assemble the Cupcakes:
- Spoon the blueberry topping onto the chilled cheesecake cupcakes.
- Serve immediately or refrigerate until ready to enjoy.
Latest Recipes
- Baked Taco Dip Recipe
- Strawberry Cheese Danish Recipe
- Lemon Coconut Bread Pudding Recipe
- Garlic Bread Philly Sliders Recipe
- Garlic Bread Cheeseburger Recipe
Blueberry Cheesecake Cupcakes Recipe
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Spatula
- Saucepan
- Cooling rack
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a spoon. Bake for 5 minutes, then let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla, flour, and sour cream until fully combined.
- Divide the cheesecake batter evenly over the cooled crusts, filling each liner almost to the top.
- Bake the Cupcakes:
- Bake for 18-20 minutes, or until the centers are slightly jiggly but set.
- Remove from the oven and let cool completely in the tin before transferring to the refrigerator to chill for at least 2 hours.
- Prepare the Blueberry Topping:
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook until the blueberries release their juices, stirring occasionally.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Let cool.
- Assemble the Cupcakes:
- Spoon the blueberry topping onto the chilled cheesecake cupcakes.
- Serve immediately or refrigerate until ready to enjoy.
Tips for Baking
- Room Temperature Ingredients: For a smooth filling, ensure the cream cheese, eggs, and sour cream are at room temperature.
- Chill Time: Allow the cupcakes to chill thoroughly for the best texture and flavor.
- Topping Variation: Swap blueberries for raspberries or strawberries for a different twist.
Why You Should Try This Recipe
These blueberry cheesecake cupcakes combine the creamy decadence of cheesecake with the sweet-tart burst of blueberries in every bite. They’re easy to make and perfect for any occasion, from casual get-togethers to elegant desserts.
Indulge in the delightful combination of creamy cheesecake and fruity blueberry topping with these blueberry cheesecake cupcakes. They’re easy to prepare, irresistibly delicious, and sure to be a crowd-pleaser. Try them today for a dessert that’s as impressive as it is tasty!
