Description
Delicate cheesecake cupcakes infused with white chocolate and topped with a fresh blueberry compote.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup white chocolate, melted
- 1 cup fresh blueberries
- 2 tbsp sugar (for compote)
- 1 tbsp lemon juice (for compote)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter. Press 1 tbsp into each liner to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and melted white chocolate.
- Pour filling over crusts, filling each liner 3/4 full. Bake for 20-25 minutes until set.
- Cool completely, then refrigerate for at least 2 hours.
- For compote: simmer blueberries, sugar, and lemon juice for 5-7 minutes until thickened. Cool before topping cupcakes.
Notes
You can customize the seasonings to taste.