Go Back

Blueberry Cheesecake Cupcakes Recipe

These blueberry cheesecake cupcakes are a perfect blend of creamy cheesecake, sweet blueberries, and a buttery graham cracker crust. Each cupcake is a bite-sized version of a classic dessert, perfect for parties, picnics, or simply indulging at home.
Print Recipe Pin Recipe

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • Saucepan
  • Cooling rack

Ingredients
  

  • For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • For the Cheesecake Filling:
  • 16 oz 2 blocks cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 cup sour cream
  • For the Blueberry Topping:
  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions
 

  • Prepare the Crust:
  • Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  • Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a spoon. Bake for 5 minutes, then let cool.
  • Make the Cheesecake Filling:
  • In a large bowl, beat the cream cheese and sugar until smooth.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla, flour, and sour cream until fully combined.
  • Divide the cheesecake batter evenly over the cooled crusts, filling each liner almost to the top.
  • Bake the Cupcakes:
  • Bake for 18-20 minutes, or until the centers are slightly jiggly but set.
  • Remove from the oven and let cool completely in the tin before transferring to the refrigerator to chill for at least 2 hours.
  • Prepare the Blueberry Topping:
  • In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
  • Cook until the blueberries release their juices, stirring occasionally.
  • Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Let cool.
  • Assemble the Cupcakes:
  • Spoon the blueberry topping onto the chilled cheesecake cupcakes.
  • Serve immediately or refrigerate until ready to enjoy.