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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Blackberry Lime Cheesecake Cupcakes


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  • Author: Lina Judi
  • Total Time: 2 hours 45 minutes
  • Yield: 12 cupcakes 1x

Description

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

Scale
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes

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