Blackberry Lime Cheesecake Cupcakes
Delightful mini cheesecake cupcakes bursting with tart blackberries and refreshing lime, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs Creates a crunchy, buttery base.
- 1/4 cup sugar Adds sweetness to the crust.
- 6 tbsp unsalted butter, melted Helps the crust stick together.
For the cheesecake filling
- 2 cups cream cheese, softened Star ingredient for creaminess.
- 1/2 cup granulated sugar Sweetens the cheesecake.
- 2 large eggs Binds the ingredients together.
- 1 tsp vanilla extract Enhances the flavor profile.
- 2 tbsp fresh lime juice Adds refreshing acidity.
- 1 whole lime, zest Adds vibrant lime flavor.
- 1 cup fresh blackberries Provides sweetness and tartness.
- Fresh blackberries for topping For the perfect finishing touch.
- Lime zest for garnish Brightens the look and flavor.
- Whipped cream (optional) A sumptuous addition for indulgence.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed.
- Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing it down to form an even layer.
- In a mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth.
- Add the eggs, one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract, fresh lime juice, and lime zest until blended.
- Gently fold in the fresh blackberries.
- Spoon the cheesecake filling over the prepared crusts, filling each cup about three-quarters full.
Baking
- Bake for 18-20 minutes, or until tops are set and a toothpick inserted comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Chilling and Serving
- Refrigerate for at least 2 hours.
- Before serving, top each cupcake with fresh blackberries, lime zest, and whipped cream if desired.
Notes
Use room temperature cream cheese for a smooth batter. Be gentle when folding in blackberries to maintain their shape. These cupcakes can be made a day in advance.