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.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 cupcake liners.

Step 2

In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.

Step 3

Divide the graham cracker mixture evenly among the cupcake liners, pressing firmly into the bottom to create a crust. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract, beating until well combined.

Step 6

Beat in the eggs, one at a time, mixing just until incorporated. Do not overmix.

Step 7

Spoon the cream cheese mixture evenly into the prepared cupcake liners, filling them about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Once the cheesecake cupcakes are chilled, top each cupcake with a spoonful of blueberry compote.

Step 13

Serve immediately or store the cupcakes in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1422.0g)

Amount per serving	% Daily Value*
Calories	3969.8

Total Fat 250.3g	0%
Saturated Fat 146.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1055.7mg	0%
Sodium 2421.9mg	0%
Total Carbohydrate 400.0g	0%
Dietary Fiber 10.3g	0%
Total Sugars 308.9g
Protein 56.0g	0%

Vitamin D 82IU	0%
Calcium 758.1mg	0%
Iron 8.7mg	0%
Potassium 1043.6mg	0%

*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.

Source of Calories

Fat: 55.3%

Protein: 5.5%

Carbs: 39.2%