Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix graham cracker crumbs with melted butter and 2 tablespoons sugar. Press into the bottom of each muffin cup.
Scatter some blueberries and white chocolate chips over each crust.
Beat cream cheese with 1/2 cup sugar until smooth. Add eggs and 1 teaspoon vanilla, mix until just combined.
Pour the cream cheese mixture over the fruit layer. Bake for 22-25 minutes until set but still slightly jiggly in the center.
While cooling, mix sour cream with powdered sugar and 1/2 teaspoon vanilla until smooth.
Spread topping over cooled cupcakes. Garnish with extra blueberries and white chocolate. Refrigerate for at least 2 hours.
Notes
- These mini cheesecakes taste best when thoroughly chilled
- Let cream cheese come to room temperature for the smoothest filling
Tools You’ll Need
- 12-cup muffin tin
- Paper liners
- Electric mixer
- Mixing bowls
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains dairy products
- Contains eggs
- Contains wheat (graham crackers)
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: 320
- Total Fat: 22 g
- Total Carbohydrate: 28 g
- Protein: 6 g
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