Cheesecake Cupcakes With Blueberries Recipe

Indulge in these delightful mini cheesecakes! Each fluffy cupcake is bursting with sweet blueberries and topped with a creamy, tangy cheesecake filling. A perfect blend of textures and flavors, this recipe is easy to follow and guaranteed to impress.

Prep Time 20 mins
Cook Time 50 mins
Calories 249.5 kcal
Protein 7g
Rating 4.6 (5 Reviews)
Cheesecake Cupcakes With Blueberries 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cheesecake Cupcakes With Blueberries

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How to Make Cheesecake Cupcakes With Blueberries

  1. Preheat oven to 325°F (160°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. Place one graham cracker at the bottom of each liner. Trim if necessary to fit.
  4. In a medium bowl, beat together 8 ounces cream cheese and 1/2 cup granulated sugar until smooth and creamy.
  5. Beat in 2 large eggs one at a time, mixing until just combined.
  6. Stir in 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest.
  7. Reduce mixer speed to low and gradually beat in 1/2 cup all-purpose flour until just incorporated.
  8. Gently fold in 1 cup fresh blueberries.
  9. Divide batter evenly among the prepared muffin cups.
  10. Bake for 35-40 minutes, or until the cupcakes are set and lightly golden around the edges.
  11. Let the cupcakes cool in the muffin tin for 20 minutes.
  12. Transfer the cupcakes to a wire rack to cool completely.
  13. Refrigerate for at least 2 hours before serving to allow the cheesecake filling to set.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

94g

Fat

32g

Carbs

10g