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Blueberry Cheesecake Ice Cream Cupcakes

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Blueberry Cheesecake Ice Cream Cupcakes are a creative frozen dessert combining soft vanilla cupcakes, creamy cheesecake ice cream filling, and a tangy blueberry swirl. They offer a refreshing balance of textures and flavors, making them perfect for warm weather and special occasions.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking & Freezing
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups vanilla ice cream (softened)
  • 200 g cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the blueberry sauce by heating blueberries, sugar, and lemon juice in a saucepan until berries break down.
  2. Add cornstarch mixture and cook until slightly thickened, then cool completely.
  3. Preheat oven to 180°C (350°F) and line a muffin tin with cupcake liners.
  4. Whisk flour, sugar, baking powder, and salt in a bowl.
  5. In another bowl, mix milk, oil, egg, and vanilla extract.
  6. Combine wet and dry ingredients until just mixed.
  7. Fill cupcake liners 2/3 full and bake for 15–18 minutes. Cool completely.
  8. Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
  9. Fold in softened vanilla ice cream to form cheesecake filling.
  10. Hollow out cooled cupcakes and fill with cheesecake ice cream mixture.
  11. Top with blueberry sauce and swirl gently if desired.
  12. Freeze cupcakes for 2–3 hours until firm before serving.

Notes

  • Ensure cupcakes are fully cooled before filling to avoid melting.
  • Homemade blueberry sauce gives better flavor than store-bought.
  • Freeze at least 2–3 hours for proper texture.
  • You can substitute strawberries, raspberries, or mango for blueberries.
  • Let sit 5 minutes at room temperature before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/blueberry-cheesecake-ice-cream-cupcakes/