Description
A delightful dessert that combines the richness of white chocolate with fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 cup white chocolate chips
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup fresh blueberries, plus extra for topping
- Whipped cream, for topping
- Fresh blueberries and blackberries, for garnish
- Fresh mint leaves, for garnish
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each liner.
- Melt the white chocolate chips and set aside to cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla and eggs one at a time, mixing gently, then stir in sour cream and melted white chocolate. Fold in blueberries.
- Divide the batter into the muffin cups and bake for 18–20 minutes until set but jiggly in the center.
- Cool the cheesecakes and refrigerate for at least two hours before serving, topped with whipped cream and garnishes.
Notes
Chilling the cheesecakes overnight improves their texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 280 kcal
- Sodium: 140 mg
- Protein: 4 g