Irresistible Blueberry Vanilla Cheesecake Cupcakes 🧁💙
Looking for a show-stopping dessert? These Blueberry Vanilla Cheesecake Cupcakes are creamy, luscious, and bursting with fresh blueberries! A rich graham cracker crust, silky cheesecake filling, and sweet blueberry topping make these bite-sized treats perfect for any occasion. Try them for birthdays, holidays, or whenever you need a delightful treat to impress your family and friends.
Ingredients for Blueberry Vanilla Cheesecake Cupcakes
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened to room temperature – for that ultra-creamy texture
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract – adds warmth and depth to the cheesecake flavor
- 1/2 cup sour cream – helps make the filling extra smooth
- 1 cup fresh blueberries, gently folded in for a fruity touch
For the Blueberry Topping:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice – adds a zesty pop that enhances the blueberry flavor
Optional:
- Whipped cream – a perfect finishing touch
Instructions for Making Blueberry Vanilla Cheesecake Cupcakes
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners. This recipe makes approximately 12 cupcakes.
- Create the Crust:
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press about a tablespoon of the mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 minutes to set, then remove and let them cool while you make the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Mix in vanilla extract and sour cream until just combined. Gently fold in 1 cup fresh blueberries for a juicy, fruity burst in every bite.
- Assemble & Bake:
- Fill each cupcake liner almost to the top with the cheesecake mixture. Bake in the preheated oven for 20-25 minutes, until the centers are just set. The tops will be slightly puffed. Remove from the oven and let cool in the pan, then chill in the refrigerator for at least 2 hours (or overnight for best results) to ensure a firm texture.
- Make the Blueberry Topping:
- In a small saucepan over medium heat, combine 1 cup fresh blueberries, 1/4 cup sugar, and lemon juice. Cook, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 5-7 minutes. Let it cool before using.
- Add Topping & Serve:
- Once the cupcakes have chilled, spoon the cooled blueberry topping over each cheesecake cupcake. For an extra-special touch, add a dollop of whipped cream on top, and enjoy your delightful homemade dessert!
🍋 Extra Tips to Make Your Cheesecake Cupcakes Shine
- Room Temperature Ingredients: For a smooth, lump-free filling, ensure the cream cheese and eggs are at room temperature before mixing.
- Topping Variations: Try switching up the topping with strawberries, raspberries, or a swirl of chocolate for added flavor options.
- Presentation: For added flair, garnish with a small mint leaf on top of the blueberry sauce!
🌟 Nutritional Information
- Calories: ~200 per cupcake
- Protein: 4g
- Fat: 10g
- Carbohydrates: 20g
Why You’ll Love These Blueberry Vanilla Cheesecake Cupcakes
These cupcakes bring together the best of both worlds – the elegance of cheesecake with the convenience of a cupcake. They’re ideal for parties, brunches, or a simple dessert at home. Creamy, tangy, and sweet, each bite is a little piece of heaven. Whether you’re a blueberry lover or simply looking for a crowd-pleaser, these Blueberry Vanilla Cheesecake Cupcakes will have everyone asking for seconds.
Get ready to indulge in the perfect blend of flavors! Bon appétit!
