Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh blueberries
For the topping:
- Fresh blueberries
- Whipped cream
Instructions:
1. Line a muffin tin with cupcake liners.
2. For the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of each cupcake liner.
3. For the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Gently fold in the fresh blueberries.
6. Spoon the cheesecake mixture into the crust of each cupcake liner, filling almost to the top.
7. Refrigerate the cheesecake cupcakes for at least 4 hours, or until set.
8. Before serving, top each cupcake with fresh blueberries and a dollop of whipped cream.
Preparation time: 20 minutes | Chilling time: 4 hours | Servings: 12 cupcakes