Blackberry Lime Cheesecake Cupcakes
These delightful Blackberry Lime Cheesecake Cupcakes combine rich, creamy cheesecake with tart lime, perfect for any celebration or family dessert night.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lime juice
- Zest of 1 lime
- 1 cup fresh blackberries
For garnish
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly.
Cheesecake Filling
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lime juice, and lime zest, then gently fold in the blackberries.
Baking
- Spoon the cheesecake filling over the prepared crusts, filling each cup about 3/4 full.
- Bake for 18-20 minutes, until the tops are set and a toothpick inserted comes out clean.
- Let cool in the pan for about 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
For added flavor, consider using brown sugar instead of granulated sugar. Don't overmix the batter after adding the eggs for the best texture. These cupcakes can be decorated with mint or edible flowers for extra flair.