Blackberry Lime Cheesecake Cupcakes
These delightful Blackberry Lime Cheesecake Cupcakes blend creamy cheesecake with juicy blackberries and a refreshing lime twist, perfect for any occasion.
Servings 12 cupcakes
Calories 160kcal
Ingredients
For the crust
- 1 cup graham cracker crumbs Crispy, buttery foundation for the cupcakes.
- 1/4 cup sugar Sweetens the crust.
- 6 tbsp unsalted butter, melted Adds richness and binds the crust.
For the cheesecake filling
- 2 cups cream cheese, softened Star ingredient for creamy texture.
- 1/2 cup granulated sugar Sweetens the filling.
- 2 large eggs Helps to set the cheesecake.
- 1 tsp vanilla extract Adds warmth and depth.
- 2 tbsp fresh lime juice Brings tartness and bright flavor.
- 1 lime zest Adds fragrant aroma.
- 1 cup fresh blackberries Adds sweetness and color.
- Fresh blackberries for topping For beautiful presentation.
- Lime zest for garnish Enhances visual appeal.
- Whipped cream (optional) For extra creamy topping.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well coated.
- Spoon about 1 tablespoon of the mixture into each muffin cup, pressing down to form a crust.
Making the Filling
- In a mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs, one at a time, mixing well after each.
- Stir in vanilla extract, lime juice, and lime zest.
- Gently fold in fresh blackberries.
Baking
- Spoon cheesecake filling over the crusts in each muffin tin, filling each cup 3/4 full.
- Bake for 18-20 minutes until set.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Top with fresh blackberries, lime zest, and whipped cream if desired.
Notes
Ensure cream cheese and eggs are at room temperature for a smoother batter. Mix eggs just until incorporated to keep cheesecake light. Allow ample chilling time to meld flavors.