Description
These Blueberry Lime Cheesecake Cupcakes are the perfect combination of creamy cheesecake and refreshing lime, with a sweet and tangy burst from fresh blueberries. With a graham cracker crust base and a smooth, citrus-infused filling, these mini cheesecakes are perfect for a bite-sized treat that’s as delicious as it is elegant.
Ingredients
Scale
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For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
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For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 1/4 cup fresh lime juice
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press this mixture into the bottom of each cupcake liner to form the crust.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla extract, lime zest, and lime juice until well combined.
- Gently fold in fresh blueberries.
- Divide the batter evenly among the cupcake liners, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the cheesecakes are set and slightly firm in the center.
- Allow the cupcakes to cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- For an extra touch, top the cupcakes with a few additional fresh blueberries before serving.
- You can substitute the fresh blueberries with frozen ones, but fresh blueberries work best for flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
