Place 12 cupcake liners in a cupcake pan.
Mix together the cookie crumbs and butter. Spoon evenly into cupcake liners and press firmly into the bottom of each liner. Set aside.
Beat the cream cheese until creamy. Add the powdered sugar and vanilla and beat again.
Melt 4 ounces of the white chocolate according to package directions. Spoon into the cream cheese mixture and beat until creamy.
Add the heavy whipping cream and beat until light and fluffy.
Spoon the cheesecake mixture evenly on top of the prepared crust. Smooth each one out with the back of a spoon.
In a large bowl, fold together the fruit filling and 3 cups of Cool Whip to create a mousse.
Spoon the blueberry mousse evenly on top of the white chocolate cheesecake layer. Smooth it out with the back of a spoon.
Refrigerate 4-6 hours.
Spoon the remaining Cool Whip into a piping bag. Swirl on top of each cheesecake.
Use a vegetable peeler to shave the remaining white chocolate into little pieces. Sprinkle on top of each cupcake.
This recipe was created by
Jocelyn began baking at five years old. Baking helps her relax when she’s feeling stressed. When she’s not in the kitchen, she enjoys doing crossfit with her husband. With all the sugar that comes out of their kitchen, working out is definitely a necessary evil!