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White Chocolate Blueberry Cheesecake Cupcakes

These creamy cheesecake cupcakes are filled with juicy blueberries and chunks of white chocolate—an irresistible bite-sized dessert everyone will love.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Desserts
Cuisine: American
Keywords: banana dessert recipes easy healthy, Diy Sweet Treats Easy, Gluten And Corn Free Desserts, healthy sweets recipes easy, Protein Cheesecake, Sweet Dinner Rolls, sweet easy recipes
Servings: 12 cupcakes
Author: Betty

Ingredients

  • 12 plain digestive cookies (or graham crackers)
  • 1/4 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup fresh or frozen blueberries
  • Optional: extra melted white chocolate for drizzling

Instructions

  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners.
  2. Crush the cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of each cupcake liner to form a crust.
  3. In a medium bowl, beat the cream cheese and sugar until smooth and creamy.
  4. Add the egg and vanilla extract, mixing until just combined.
  5. Fold in the white chocolate chips and blueberries gently.
  6. Spoon the mixture evenly over the crusts in the liners.
  7. Bake for 20–25 minutes or until the centers are set.
  8. Let cool completely, then chill in the refrigerator for at least 2 hours.
  9. Optional: Drizzle with melted white chocolate before serving.

Notes

Use fresh blueberries for the best texture. If using frozen, do not thaw before adding to the batter.