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Blueberry Cheesecake Cupcakes with Caramel

Creamy mini cheesecake cupcakes topped with blueberry compote and finished with a rich caramel drizzle.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.25 cup heavy cream
Blueberry Topping
  • 1.5 cups blueberries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water
Topping
  • 0.5 cup caramel sauce store-bought or homemade

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
  2. Mix graham cracker crumbs, melted butter, and sugar. Press evenly into the bottoms of the liners.
  3. Bake crusts for 5 minutes. Remove and cool slightly.
  4. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
  5. Add vanilla, sour cream, and heavy cream. Mix until smooth.
  6. Pour batter over crusts, filling about three-quarters full.
  7. Bake 18–22 minutes until centers are just set. Cool in oven with door slightly open.
  8. Chill cupcakes for at least 2 hours.
  9. Cook blueberries, sugar, and lemon juice in a saucepan. Add cornstarch slurry and thicken.
  10. Spoon blueberry topping over chilled cupcakes and drizzle with caramel before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing. Add caramel just before serving for the cleanest presentation.