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Blueberry Cheesecake

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  • Prep 15 min
  • Total 45 min
  • Servings 24
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A lemony cupcake stuffed with sweet blueberry cheesecake and topped with a creamy vanilla frosting.
Created Feb 24, 2016
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ Lemon Cake Mix
  • 1 cup (250 mL) water
  • 4 eggs, divided
  • 1/4 cup (50 mL) granulated sugar
  • 2 tbsp (30 mL) blueberry jam

Steps

  •  
    1
    Heat oven to 350°F. Place 24 paper baking cups in muffin tins.
  •  
    2
    In a large bowl, beat cake mix, water, oil and 3 eggs on low speed until combined, then on medium speed 2 minutes. In a separate medium bowl, beat cream cheese, sugar, salt and remaining egg until creamy and smooth. Fold in blueberry jam.
  •  
    3
    Spoon about a tablespoon of cake batter into each paper baking cup. Top with a rounded tablespoonful of the blueberry-cream cheese mixture, then top with another 2 tablespoons of cake batter (so the paper baking cup is about 2/3 full and the cream cheese mixture is covered). Bake cupcakes 20 minutes, until a toothpick inserted in the center comes out clean.

Expert Tips

  • Tip 1
    Store cupcakes covered in airtight container.

Nutrition Information

20 Calories, 60 Total Fat, 23 Protein, 23 Total Carbs, 32 Sugars

Nutrition Facts

Serving Size: 24 cupcakes
Calories
20
Total Fat
60
Saturated Fat
35
Trans Fat
25
Cholesterol
23
Sodium
23
Total Carbs
23
Dietary Fiber
23
Sugars
32
Protein
23
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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