Blueberry Lime Cheesecake Cupcakes
Delight in these mini cheesecakes that combine creamy sweetness, bright citrus, and tangy blueberries, all nestled in a buttery graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs Forms the crumbly, sweet foundation.
- 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/4 cup unsalted butter, melted Infuses richness into the crust.
For the cheesecake filling
- 16 oz cream cheese, softened The star of the filling.
- 1/2 cup granulated sugar Sweetens the cheesecake mixture.
- 2 large eggs Bind the filling together.
- 1 tsp vanilla extract Offers aromatic depth.
- Zest of 1 lime Adds a burst of citrus aroma.
- 1/4 cup fresh lime juice Provides refreshing tang.
- 1/2 cup sour cream Adds creaminess and tang.
- 1 cup fresh or frozen blueberries Bursts with flavor.
For the blueberry topping
- 2 tbsp granulated sugar Enhances natural sweetness.
- 1 tbsp lemon juice Brings out blueberry flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Press into each cupcake liner to form a crust. Bake for 5-7 minutes until lightly golden, then set aside to cool.
- In another bowl, beat softened cream cheese and 1/2 cup of granulated sugar together until smooth. Add eggs one at a time, blending well. Stir in vanilla, lime zest, and lime juice. Fold in sour cream.
- Fill each crust with cheesecake mixture about 3/4 full. Bake for 18-20 minutes until centers are set with a slight jiggle. Let cool completely and refrigerate for at least 2 hours.
Topping
- In a saucepan, combine blueberries, 2 tbsp of sugar, and lemon juice over medium heat. Cook for 5-7 minutes, mashing berries until syrup thickens. Let cool.
- Before serving, top each cupcake with blueberry topping.
Notes
Avoid overmixing to prevent cracks and always refrigerate after baking for the best texture. Use room temperature cream cheese for smooth blending.