Description
These Decadent Blackberry Lime Cheesecake Cupcakes are a delightful twist on classic cheesecake, featuring a buttery graham cracker crust, creamy lime-infused filling, and a luscious blackberry swirl. Perfect for summer gatherings or anytime you crave an individual fruity dessert with a refreshing citrus kick.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
Blackberry Swirl:
- 1/2 cup fresh or frozen blackberries
- 2 tablespoons granulated sugar
- 1 teaspoon lime juice
Optional Topping:
- Whipped cream
- Fresh blackberries
- Lime zest
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F and line a 12-cup muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly combined. Press about 1 tablespoon of this crust mixture firmly into the bottom of each liner. Bake the crusts for 5 minutes to set, then remove from the oven and allow to cool slightly.
- Make the blackberry swirl: In a small saucepan over medium heat, combine blackberries, sugar, and lime juice. Cook until the berries break down and the mixture thickens, about 5 to 7 minutes. Remove from heat, press the mixture through a fine mesh sieve to remove seeds, and set aside to cool.
- Prepare cheesecake batter: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, all-purpose flour, lime zest, fresh lime juice, and vanilla extract, mixing until fully combined and smooth.
- Assemble cupcakes: Divide the cheesecake batter evenly over the prepared crusts in the muffin pan. Spoon a small amount of the cooled blackberry sauce on top of each cupcake and use a toothpick or knife to create a swirl effect.
- Bake and chill: Bake the cupcakes in the preheated oven for 18 to 22 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and allow to cool in the pan for 30 minutes. Then refrigerate for at least 2 hours to fully set before serving.
- Optional topping: Before serving, top the cheesecake cupcakes with whipped cream, a fresh blackberry, and a sprinkle of lime zest for an elegant finish.
Notes
- These cupcakes can be prepared a day ahead and stored in the refrigerator chilled.
- You can freeze the cupcakes for up to one month. Thaw them overnight in the fridge before serving.
- For a smoother blackberry swirl, ensure the seeds are completely strained out.
- Use room temperature cream cheese for a lump-free batter.
- Adjust the lime juice and zest amount to suit your preferred citrus intensity.
