Ingredients
– 1/2 cup granulated sugar (for cheesecake)
– 1 cup fresh blueberries (for cheesecake)
– 1/4 cup granulated sugar (for topping)
– 1 tablespoon lemon juice
– 1/3 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup sour cream
– 16 oz (450g) cream cheese, softened
– 1 1/2 cups graham cracker crumbs
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries (for topping)
– Whipped cream (optional)
Instructions
1. **Preheat the Oven**: Preheat oven to 325°F (163°C). Line a cupcake pan with cupcake liners.
2. **Make the Crust**: In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press about a tablespoon of this mixture into the bottom of each cupcake liner. Bake for 5 minutes, then remove and set aside to cool.
3. **Prepare the Cheesecake Filling**: In a large bowl, beat softened cream cheese with 1/2 cup granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Gently fold in 1 cup of fresh blueberries.
4. **Bake the Cheesecake Cupcakes**: Pour cheesecake batter into prepared cupcake liners, filling nearly to the top. Bake for 20-25 minutes, until centers are set and slightly puffed. Let cool in the pan, then chill in the refrigerator for at least 2 hours.
5. **Make the Blueberry Topping**: In a saucepan over medium heat, combine 1 cup fresh blueberries, 1/4 cup granulated sugar, and lemon juice. Cook until blueberries burst and sauce thickens slightly. Let cool.
6. **Assemble and Serve**: Once cupcakes are chilled, spoon blueberry topping over each one. Optionally, add a dollop of whipped cream.
Enjoy!
