Cheesecake Cupcakes with Blueberries
Indulge in the irresistible charm of these Cheesecake Cupcakes with Blueberries—a perfect fusion of creamy cheesecake and bold, fruity flavors all packed into a convenient handheld dessert. Featuring a buttery graham cracker crust, a rich and velvety cheesecake filling, and a luscious homemade blueberry compote topping, these mini treats are as delightful to look at as they are to eat. With just 20 minutes of prep time and a straightforward recipe, this dessert is ideal for special occasions, potlucks, or simply satisfying your sweet tooth. Whether you use fresh or frozen blueberries, their sweet-tart profile beautifully complements the creamy cheesecake, making each bite a heavenly experience. Serve chilled for a refreshing dessert that's sure to impress your family and friends! Keywords: cheesecake cupcakes, blueberry compote, mini cheesecake, easy dessert recipe, handheld desserts.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1.5 cups Blueberries (fresh or frozen)
- 0.25 cup Granulated sugar (for blueberry compote)
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 cupcake liners.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.
Divide the graham cracker mixture evenly among the cupcake liners, pressing firmly into the bottom to create a crust. Set aside.
In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, beating until well combined.
Beat in the eggs, one at a time, mixing just until incorporated. Do not overmix.
Spoon the cream cheese mixture evenly into the prepared cupcake liners, filling them about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
Remove the cupcakes from the oven and allow them to cool completely at room temperature before transferring to the refrigerator to chill for at least 2 hours.
To prepare the blueberry compote, combine the blueberries, 1/4 cup of sugar, and lemon juice in a small saucepan over medium heat. Cook until the blueberries release their juices and the mixture begins to simmer, about 5 minutes.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the blueberry compote and cook for an additional 1-2 minutes until thickened. Remove from heat and allow to cool completely.
Once the cheesecake cupcakes are chilled, top each cupcake with a spoonful of blueberry compote.
Serve immediately or store the cupcakes in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 25.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
