Elegant, creamy, and bite-sized mini white chocolate blueberry cheesecakes with a graham cracker crust, luscious white chocolate filling, and fresh berry topping — perfect for brunches, parties, or make-ahead desserts.
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 oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of each liner to form crusts.
Melt white chocolate chips in a microwave or double boiler until smooth. Set aside to cool slightly.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add vanilla extract and eggs, one at a time, mixing gently after each addition.
Stir in sour cream and the cooled melted white chocolate until fully incorporated.
Fold in the fresh blueberries carefully to avoid crushing.
Divide the batter evenly among the liners, filling each about 3/4 full.
Bake for 18–20 minutes until the centers are set but slightly jiggly.
Let cool in the pan, then refrigerate for at least 2 hours before serving.
Top with whipped cream, fresh blueberries, blackberries, and mint leaves just before serving.
Notes
Do not overmix the batter after adding eggs to prevent cracks.
Use room-temperature cream cheese and eggs for a smoother filling.
For best results, chill the cheesecakes overnight before serving.
Fresh blueberries work better than frozen for texture and moisture control.
Store without toppings if making ahead or freezing.
