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Blueberry Cheesecake Ice Cream Cupcakes

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Blueberry Cheesecake Ice Cream Cupcakes are creamy frozen desserts that combine soft cupcakes, rich cheesecake filling, and sweet blueberry topping in one refreshing bite. These individually portioned treats are perfect for parties, summer gatherings, or make-ahead desserts.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cupcake base:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the cheesecake ice cream filling:
  • 8 ounces cream cheese, softened
  • 1 can sweetened condensed milk (14 ounces)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • For garnish:
  • Extra blueberries
  • Crushed graham crackers
  • Whipped cream (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the melted butter, milk, egg, and vanilla extract. Stir until the batter is smooth.
  4. Divide the batter evenly among the cupcake liners, filling each halfway.
  5. Bake for 14 to 16 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cupcakes to cool completely.
  7. In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Cook for about 5 minutes until softened. Cool completely.
  8. In a large bowl, beat the softened cream cheese until smooth.
  9. Add the sweetened condensed milk and vanilla extract, mixing until creamy.
  10. In a separate bowl, whip the heavy cream until stiff peaks form.
  11. Fold the whipped cream gently into the cream cheese mixture.
  12. Fold half of the blueberry mixture into the cheesecake filling to create blueberry swirls.
  13. Remove a small section from the center of each cooled cupcake.
  14. Spoon or pipe the cheesecake filling onto each cupcake generously.
  15. Top each cupcake with the remaining blueberry mixture.
  16. Sprinkle with crushed graham crackers if desired.
  17. Freeze the cupcakes for at least 4 hours or until firm.
  18. Let sit at room temperature for 5 minutes before serving.

Notes

  • Frozen blueberries can be used after thawing and draining slightly.
  • Chocolate cupcakes work well for a chocolate variation.
  • Add lemon zest for a brighter citrus flavor.
  • Crushed cookies or graham crackers add extra crunch.
  • Full-fat cream cheese creates the creamiest texture.
  • Store tightly covered in the freezer to prevent freezer burn.
  • Allow cupcakes to soften slightly before serving for the best texture.
  • Whipped cream or white chocolate drizzle make excellent toppings.

Nutrition

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