Description
These Blueberry Vanilla Cheesecake Cupcakes are a perfect blend of creamy, fruity, and sweet flavors. The velvety cheesecake combined with juicy blueberries and a hint of vanilla creates an indulgent dessert that’s perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter. Press a tablespoon into each liner.
- Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, and flour until combined.
- Fold in blueberries gently.
- Fill liners with batter and bake for 18-20 minutes.
- Cool completely, then refrigerate for 2 hours.
- Top with frosting and fresh blueberries before serving.
Notes
- Add lemon zest for a refreshing twist.
- Substitute strawberries or raspberries if preferred.
- Ensure cream cheese is at room temperature for smooth mixing.