Ingredients:

For the Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:

8 ounces white chocolate, melted and slightly cooled
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1/2 cup fresh or frozen blueberries
For the Blueberry Sauce (Optional):

1 cup fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
Instructions:

Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

Make the Crust:

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Divide the mixture evenly among the cupcake liners and press down firmly to create a crust. Set aside.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream until smooth.
Gradually add the melted white chocolate, mixing until fully incorporated.
Gently fold in the blueberries.
Assemble and Bake:

Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the edges are slightly golden.
Remove from the oven and let the cupcakes cool in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
Make the Blueberry Sauce (Optional):

In a small saucepan, combine the blueberries, granulated sugar, and lemon juice.
In a separate small bowl, mix the cornstarch and water until smooth, then add to the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries have burst, about 5-7 minutes.
Remove from heat and let cool to room temperature.
Chill:

Once the cupcakes have cooled to room temperature, refrigerate for at least 2 hours to allow the cheesecake to set.
Serve:

Before serving, top each cupcake with a spoonful of blueberry sauce (if using) and garnish with additional fresh blueberries or white chocolate shavings if desired.
Enjoy: Indulge in these luxurious White Chocolate Blueberry Cheesecake Cupcakes!

Yield: This recipe makes about 12 cupcakes.

Note: Store any leftover cupcakes covered in the refrigerator for up to 5 days. These cupcakes are perfect for any special occasion or as a delightful treat! Lihat Sedikit