Description
These Blackberry Lime Cheesecake Cupcakes combine the tangy brightness of lime with juicy blackberries in a creamy cheesecake filling atop a buttery graham cracker crust. Perfect for summer gatherings or a refreshing dessert treat, they are bite-sized delights that are both elegant and easy to make.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup fresh blackberries
Toppings (Optional)
- 2 tablespoons blackberry jam
- Whipped cream
- Extra lime zest
- Fresh blackberries for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners. In a small bowl, mix graham cracker crumbs with melted butter until fully combined. Spoon about a tablespoon of the mixture into each liner and press down firmly to form an even crust layer. Bake the crusts for 5 minutes then set aside to cool.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in sour cream, lime juice, lime zest, vanilla extract, and all-purpose flour until the mixture is uniform and smooth.
- Fold in blackberries: Gently fold the fresh blackberries into the batter, taking care not to break them up too much to prevent the batter from turning purple.
- Fill cupcake liners: Divide the cheesecake batter evenly among the prepared liners, filling each about three-quarters full to allow room for rise during baking.
- Bake the cupcakes: Bake in the preheated oven for 20 to 22 minutes or until the centers are just set and no longer jiggly. Avoid overbaking to keep the cheesecakes moist and creamy.
- Cool and chill: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to allow the cheesecake to firm up for serving.
- Add optional toppings before serving: Warm the blackberry jam slightly and drizzle over the chilled cupcakes. Top with whipped cream, and garnish with extra lime zest and fresh blackberries to enhance the flavor and presentation.
Notes
- For a smoother texture, mash the blackberries slightly before folding them into the batter.
- You may swirl a bit of blackberry jam into the batter before baking for an extra burst of berry flavor.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Use fresh blackberries for the best texture and flavor; frozen can be used but may alter the consistency.
