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Blueberry Cheesecake Cupcakes

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Blueberry Cheesecake Cupcakes

Blueberry Cheesecake Cupcakes

Give me any kind of cheesecake, and I’m in heaven. Every die-hard Golden Girls fan loves cheesecake, right!?  We have to! 😉 I created these blueberry cheesecake cupcakes with the inspiration of my favorite show – The Golden Girls. I added blueberry because I thought it would make them stand out a bit more. With a graham crust under the cheesecake, and a vanilla whipped cream, you’ll be craving more of these in no time! ENJOY!

NOTE: For this recipe, we’re replacing the ingredients requested by the box of cake mix, and using items that will create a moister, more dense, and richer cupcake!  Do not put the ingredients listed on the cake mix box into this recipe!

Blueberry Cheesecake Cupcakes

WHAT YOU NEED:

Crust

  • 5 tablespoons melted butter
  • 5 tablespoons sugar
  • 1 1/4 cup graham cracker crumbs

Cupcake

  • 1 box Vanilla cake mix
  • 1 cup milk
  • 3 eggs + 1 egg yolk
  • 1/2 cup melted butter

Blueberry Cheesecake Filling

  • Blueberry pie filling (about 1 cup)
  • 4 oz cream cheese (softened)
  • 1/4 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 3/4 cup Cool Whip

Vanilla Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 box vanilla pudding mix (powder form, ~3.5oz)

Blueberry Cheesecake Cupcakes

MAKE THEM:

Preheat oven to 325 degrees

Lightly spray cupcake liners, and put in 2 tablespoons graham crust mixture, and press down.

Bake around 7 minutes, then remove and let cool.

Turn temperature up to 350 degrees.

Mix the cake mix, milk, eggs & egg yolk, and melted butter by hand until just mixed.

Fill cupcake liners about 3/4 full with batter and bake about 15 minutes, or until a tooth pick comes out clean.

Turn oven temp down again for the second batch of cupcake graham crusts, and repeat.

Once cooled, cut holes in centers of cupcakes, and set aside.

MAKE FILLING:

Combine the softened cream cheese, vanilla and powdered sugar in your mixer and beat until smooth.  Fold in the Cool Whip.

Place about 1 1/2 teaspoons of the cheesecake mixture in each cupcake center. Top with blueberry pie filling.

MAKE WHIPPED CREAM:

Beat 2 cups heavy whipping cream until it just begins to set up.

Add powdered sugar and pudding mix and beat until combined and fluffy.

Top cupcakes, and drizzle more pie filling on top.

ENJOY!

TRY THESE FUN CUPCAKES, TOO!

Blueberry Cheesecake Cupcakes
Print Recipe
5 from 4 votes

Blueberry Cheesecake Cupcakes

These cupcakes are layered with yumminess! They start with a graham cracker crust, then a blueberry cheesecake inside of a super rich vanilla cupcake, topped with a vanilla whipped cream!

Ingredients

Crust

  • 5 tablespoons melted butter
  • 5 tablespoons sugar
  • 1 1/4 cup graham cracker crumbs

Cupcake

  • 1 box Vanilla cake mix
  • 1 cup milk
  • 3 eggs + 1 egg yolk
  • 1/2 cup melted butter

Blueberry Cheesecake Filling

  • Blueberry pie filling about 1 cup
  • 4 oz cream cheese softened
  • 1/4 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 3/4 cup Cool Whip

Vanilla Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 box vanilla pudding mix powder form, ~3.5oz

Instructions

  • Preheat oven to 325 degrees
  • Lightly spray cupcake liners, and put in 2 tablespoons graham crust mixture, and press down.
  • Bake around 7 minutes, then remove and let cool.
  • Turn temperature up to 350 degrees.
  • Mix the cake mix, milk, eggs & egg yolk, and melted butter by hand until just mixed.
  • Fill cupcake liners about 3/4 full with batter and bake about 15 minutes, or until a tooth pick comes out clean.
  • Turn oven temp down again for the second batch of cupcake graham crusts, and repeat.
  • Once cooled, cut holes in centers of cupcakes, and set aside.

MAKE FILLING:

  • Combine the softened cream cheese, vanilla and powdered sugar in your mixer and beat until smooth.  Fold in the Cool Whip.
  • Place about 1 1/2 teaspoons of the cheesecake mixture in each cupcake center. Top with blueberry pie filling.

MAKE WHIPPED CREAM:

  • Beat 2 cups heavy whipping cream until it just begins to set up.
  • Add powdered sugar and pudding mix and beat until combined and fluffy.
  • Top cupcakes, and drizzle more pie filling on top.

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

17 Comments

    • Jeni Hawkins Reply

      Thanks so much! That’s amazing you’ll make them for Easter – enjoy!!!

  1. My mom makes version of these…just leaves out the cupcake part lol

  2. These sound so yummy. I love blueberry cheesecake so they are perfect in my mind

    • Jeni Hawkins Reply

      Thanks so much – and YES, please do make them, and let me know how it goes!!

  3. Maryann D. Reply

    5 stars
    Blueberry Cheesecake Cupcakes look so fun and tasty to try! What a super treat to bring to a party!

  4. Joe Herbert Reply

    Blueberries and cheesecake are always a winning combination.

  5. Wow! This recipe is made of all things I love: blueberries, cheesecake, and cupcakes. Can’t wait to put them all together and taste this.

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