Cheesecake Cupcakes with Blueberries

READY IN: 50mins
Recipe by Nancy Van Ess

originally from "Family Circle" magazine

Top Review by Chantelle

I made these for a friend on her birthday, since her two favorite things are cheesecake and blueberries, and we both absolutely adored them! I didn't have any sugar cookies on hand when I was making them, so I used graham cracker crumbs with butter and sugar for the bottom instead. I later made more with the sugar cookies. Both turned out fabulous! Thanks for a tasty recipe!

Ingredients Nutrition


  1. Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
  2. Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
  3. speed in large bowl until smooth.
  4. Add eggs, beating just until blended.
  5. Beat in sour cream, vanilla and lemon rind.
  6. On low speed, beat in flour.
  7. Stir in blueberries.
  8. Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
  9. Remove cakes to rack to cool.
  10. Refrigerate. - - - - - - - - - - - - - - - - - -

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