Blackberry Lime Cheesecake Cupcakes

Blackberry Lime Cheesecake Cupcakes combine the tangy flavor of lime with the sweet richness of blackberries, all on a buttery graham cracker crust. These mini desserts are perfect for parties or when you want a personal-sized treat that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• Zest of 1 lime
• 1/4 cup fresh lime juice
• 1/2 cup blackberry preserves

Directions

1. Prepare the Crust:
   • Preheat the oven to 325°F and line a muffin tin with cupcake liners.
   • In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Divide the mixture evenly among the liners and press it firmly into the bottom to form a crust.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and 1/2 cup sugar with an electric mixer until smooth.
   • Add eggs one at a time, mixing well after each addition.
   • Stir in the sour cream, vanilla extract, lime zest, and lime juice until fully incorporated.
3. Assemble the Cupcakes:
   • Spoon the cheesecake mixture over the crusts, filling each liner almost to the top.
   • Drop small spoonfuls of blackberry preserves on top of each cupcake. Use a toothpick to gently swirl the preserves into the cheesecake layer.
4. Bake and Cool:
   • Bake in the preheated oven for 20-25 minutes or until the centers are set.
   • Remove from the oven and let cool to room temperature. Refrigerate the cupcakes for at least 2 hours before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cooking Time: 20-25 minutes
• Total Time: 2 hours 45 minutes

Variations

• Berry Swap: Replace blackberry preserves with raspberry, strawberry, or blueberry preserves.
• Zest Twist: Use orange or lemon zest instead of lime for a different citrus flavor.
• Chocolate Crust: Swap graham crackers for chocolate cookie crumbs for a richer base.
• Gluten-Free: Use gluten-free graham crackers for a gluten-free version.
• Tropical Touch: Add shredded coconut to the crust or filling for a tropical vibe.

Storage and Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap each cupcake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use bottled lime juice?
   Yes, but fresh lime juice offers a brighter, fresher flavor.
2. What if I don’t have a muffin tin?
   Use ramekins or disposable foil cupcake liners for support.
3. How can I prevent cracks in the cheesecake?
   Avoid overmixing the batter and bake at the recommended temperature.
4. Can I make this recipe ahead of time?
   Yes, these cupcakes are great when made a day in advance and chilled overnight.
5. What toppings go well with these cupcakes?
   Whipped cream, fresh blackberries, or a drizzle of additional preserves work beautifully.
6. Can I use low-fat cream cheese?
   Full-fat cream cheese yields the best texture, but low-fat can be used for a lighter version.
7. Can I double the recipe?
   Absolutely! You can make a larger batch by doubling all the ingredients.
8. Do I need a water bath?
   No, water baths are not necessary for this recipe.
9. Can I use a different type of sugar?
   Substitute granulated sugar with coconut sugar or brown sugar for a slight flavor variation.
10. How do I ensure even layers?
    Use a cookie scoop for the crust and filling to ensure uniform portions.

Conclusion

Blackberry Lime Cheesecake Cupcakes are a delightful dessert that pairs sweet and tangy flavors in a handheld form. These cupcakes are simple to make and are guaranteed to impress at any gathering. Whether you’re hosting a party or indulging solo, these treats are a must-try for cheesecake and fruit lovers alike!

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