Mini delights bursting with creamy white chocolate and juicy berries

Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 4 oz white chocolate, melted and cooled slightly

• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Optional Toppings:

• Whipped cream

• Fresh blueberries

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Instructions

1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.

2. Prepare the crust:
   In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened. Press about 1 tablespoon of mixture into the bottom of each liner and flatten firmly.

3. Make the filling:
   In a large mixing bowl, beat softened cream cheese and sugar together until smooth and fluffy.

4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.

5. Gently fold in the melted white chocolate, followed by the blueberries, being careful not to overmix.

6. Assemble:
   Divide the cheesecake mixture evenly among the prepared liners, filling each nearly to the top.

7. Bake for 25–30 minutes, or until the edges are set and centers have a slight jiggle.

8. Cool slowly:
   Turn off the oven, crack the door slightly, and let the cupcakes rest inside for 1 hour to reduce the risk of cracking.

9. Chill:
   Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

10. Serve:
    Top with a swirl of whipped cream and a few fresh blueberries, if desired.

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📝 Tips:

• For an extra decadent twist, drizzle with melted white chocolate before serving.

• These freeze well — just skip the toppings and wrap tightly.