These Mediterranean White Chocolate Blueberry Cheesecake Cupcakes have a creamy, fruity, and lightly nutty texture. We prepare these cupcakes with almond flour, rolled oats, olive oil, cream cheese, white chocolate, fresh blueberries, lemon, honey, and vanilla. These cheesecake cupcakes have approximately 285 calories and 22 g of net carbs. We make them in about 45 minutes. These Mediterranean White Chocolate Blueberry Cheesecake Cupcakes are ideal for brunches, holidays, birthdays, dinner parties, family gatherings, special occasions, and sweet cravings. You can make these cupcakes ahead because we refrigerate them for up to four days and freeze them for almost two months. You can serve these cupcakes with Fresh Blueberries, Lemon Zest, Fresh Mint, Greek Yogurt, Berry Fruit Salad, or White Chocolate Drizzle.
STATS:
- Course: Dessert
- No. of Calories: 285 kcal
- Diet: Vegetarian
- Prep time: 20 minutes
- Cuisine: Mediterranean
- Cook time: 22 minutes
- Portion size: 1 cupcake
- Cooking mode: Oven-Baked
- Total servings: 12
- Difficulty level: Easy
- Total time: 45 minutes
TOOLS:
- Muffin tin
- Cupcake liners
- Bowls
- Electric mixer
- Spatula
- Bowl
- Cooling rack
INGREDIENTS:
CRUST:
- 1 cup almond flour
- ½ cup rolled oats
- 3 tbsp olive oil
- 2 tbsp honey
- ½ tsp cinnamon
- Salt
CHEESECAKE FILLING:
- 16 oz cream cheese
- ½ cup sugar
- 1 tsp lemon zest
- 2 eggs
- Half a cup of white chocolate chips
- One tsp. vanilla extract
- 1 tbsp lemon juice
- 1 cup blueberries
TOPPING:
- ½ cup blueberries
- 2 tbsp white chocolate
- 1 tsp lemon zest
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
ALMOND FLOUR:
- We use almond flour to provide a soft and nutty crust. As a replacement, you can use oat flour.
ROLLED OATS:
- We use rolled oats to add texture to the crust. You can also use quick oats.
OLIVE OIL:
- Olive oil adds a subtle Mediterranean flavor to the crust. You can substitute melted butter.
HONEY:
- We use honey to naturally sweeten the crust. Maple syrup is another option.
CREAM CHEESE:
- Cream cheese provides a rich, smooth, and creamy cheesecake texture. You can use reduced-fat cream cheese as an alternative.
WHITE CHOCOLATE:
- White chocolate adds sweetness and a smooth, rich flavor to the filling. You can use sugar-free white chocolate.
BLUEBERRIES:
- We use blueberries to provide natural sweetness, fruity flavor, and color. You may additionally use frozen blueberries without thawing them.
LEMON:
- Lemon juice and zest counterbalance the sweetness and add freshness. For a different citrus taste, you may include orange zest.
INSTRUCTIONS:
- We warm the oven to 175° Celcius and coat a twelve cup muffin tin.
- Stir the salt, almond flour, cinnamon, rolled oats, honey, and olive oil.
- Put the crust mixture into the cupcake liners and bake for almost six minutes.
- Heat the white chocolate and cool it lightly.
- Whip the sugar and cream cheese till smooth.
- Include the eggs one by one and carefully whisk.
- Put the lemon juice, melted white chocolate, lemon zest, and vanilla.
- Gently mix the blueberries into the mixture of cheesecake.
- Spread the filling equally on the prepared crusts.
- Bake till the middles are lightly jiggly, for almost twenty-two minutes.
- Cool the cupcakes fully and chill for almost three hours.
- Add the lemon zest, fresh blueberries, and melted white chocolate as a garnish.
TIPS:
- We utilize softened cream cheese to get a smooth filling.
- Avoid mixing too much after including the eggs.
- Avoid baking the cheesecake cupcakes for an extra time.
- Fully refrigerate them and then serve.
- We utilize fresh lemon zest for a perfect flavor.
SERVING SUGGESTIONS:
FRESH & FRUITY:
- Fresh Blueberries
- Fresh Strawberries
- Raspberries
- Berry Fruit Salad
- Lemon Slices
MEDITERRANEAN PAIRINGS:
- Greek Yogurt
- Fresh Mint
- Orange-Almond Salad
- Herbal Tea
- Coffee
- White Chocolate Drizzle
STORAGE INFORMATION:
FRIDGE:
- Put these cheesecake cupcakes in a closed box and refrigerate them for 4 days.
FREEZER:
- Store the cupcakes without toppings for almost 2 months.
FAQs:
Will we utilize frozen blueberries?
- Yes, you may use frozen blueberries directly without defrosting them.
Could we make these cupcakes sooner?
- Yes, you may prepare these cupcakes the day before and store them in the refrigerator.
Could we utilize different crust?
- Yes, you can use a oat-based crust or graham cracker crust.
NUTRITIONAL INFORMATIONS:
Proteins: 6 g
Caloric Content: 285 kcal
Net carbs: 22 g
Sodium: 185 mg
Fiber: 2 g
Sugar: 17 g
Fats: 19 g
Portion Size: 1 cupcake
Total carbs: 24 g