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Perfect Blueberry Cheesecake Cupcakes: Easy Compote Swirl Recipe

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These blueberry cheesecake cupcakes are dense, creamy, and swirled with a homemade blueberry compote. They come together in one bowl, require no special equipment, and are perfect for entertaining or a simple weekend treat.

Ingredients

Scale
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 16 oz (two blocks) cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
  • 3 tablespoons melted butter
  • 1 tablespoon sugar

Instructions

  1. Make the blueberry compote: In a small saucepan, combine blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries burst and release juices (about 4-5 minutes). Smash some berries if desired. Stir in cornstarch slurry and cook for 1 minute until thickened. Remove from heat and cool completely.
  2. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  3. If using crust: In a small bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until wet sand consistency. Press about 1 tablespoon firmly into each liner. Bake for 5 minutes, then set aside to cool.
  4. Make the cheesecake batter: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add ½ cup sugar and beat for 1 minute. Add eggs one at a time, beating on low after each until just combined. Stir in vanilla and sour cream until smooth. Fold in flour and salt gently with a spatula.
  5. Spoon batter evenly into prepared liners, filling each about three-quarters full.
  6. Drop small spoonfuls of cooled compote (about 1 teaspoon each) onto the surface of each cupcake (3-4 dollops per cupcake). Use a toothpick or skewer to gently swirl in a figure-eight motion (3-4 passes per cupcake).
  7. Bake at 325°F for 18-22 minutes, until edges are set and centers jiggle slightly. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

Notes

Room temperature ingredients are crucial for a smooth batter. Cool the compote completely before swirling to prevent sinking. Do not over-mix the batter to avoid cracks. Chill before serving for best texture.

Nutrition

Keywords: blueberry cheesecake cupcakes, easy cheesecake recipe, blueberry compote, individual cheesecake, no water bath cheesecake

Find it online: https://emacrave.com/perfect-blueberry-cheesecake-cupcakes-easy-compote-swirl-recipe/