Why You’ll Love This Recipe
- Flavor Harmony: The tanginess of lime and sweetness of blackberries are perfectly balanced in every bite.
- Individual Portions: These are pre-portioned, making them ideal for parties and gatherings.
- No Mess: Easy to serve and enjoy without the hassle of slicing a whole cheesecake.
- Make-Ahead Friendly: Prepare these ahead of time for stress-free entertaining.
- Visually Stunning: The vibrant colors make them a showstopper on any dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lime juice
- 1/2 cup blackberry jam
- 1/2 cup fresh blackberries
- 1/2 cup heavy cream
- Zest of 1 lime (for garnish)
- Extra blackberries and lime zest for topping
Directions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Prepare the Crust: In a small bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
- Make the Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each. Stir in vanilla extract and lime juice.
- Assemble the Cupcakes: Add a tablespoon of blackberry jam to each crust, then fill with the cream cheese mixture.
- Bake: Bake for 20-25 minutes, or until the centers are just set. Let cool completely.
- Prepare the Topping: Whip heavy cream until stiff peaks form. Spread over cooled cupcakes.
- Garnish: Top with blackberries, extra jam, and lime zest.
- Chill: Refrigerate for at least 2 hours to enhance the flavors.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 2 hours 40 minutes (includes chilling)
- Calories: 250 kcal per cupcake
Variations
- Fruit Swap: Substitute blackberries with raspberries, strawberries, or blueberries.
- Citrus Twist: Use lemon juice and zest instead of lime for a lemony version.
- Gluten-Free Option: Replace graham crackers with gluten-free cookie crumbs.
- Chocolate Delight: Add a layer of melted chocolate to the crust for a decadent touch.
- Nut-Free: Ensure your graham crackers are nut-free if catering to allergies.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze the cupcakes (without whipped cream) for up to 1 month. Thaw in the fridge overnight and top with whipped cream and garnishes before serving.
- Reheating: Not recommended; these are best enjoyed chilled.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can prepare them up to 2 days in advance. Store in the fridge and add the whipped cream and garnishes before serving.
2. Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled can work in a pinch.
3. Can I make these without a mixer?
A hand whisk can work, but a mixer makes the process quicker and smoother.
4. Are these suitable for freezing?
Yes, freeze without the whipped cream topping for up to 1 month.
5. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but low-fat can be used.
6. What can I use instead of graham crackers?
Digestive biscuits or crushed vanilla wafers are great alternatives.
7. How do I know when the cupcakes are baked?
The centers should be just set and slightly jiggle when shaken.
8. Can I use store-bought whipped cream?
Yes, but freshly whipped cream offers better flavor and texture.
9. What if I don’t have blackberry jam?
You can substitute it with another berry jam or a homemade berry compote.
10. How do I prevent cracks in the cheesecake?
Avoid over-mixing and over-baking, and cool the cupcakes gradually.
Conclusion
These Blackberry Lime Cheesecake Cupcakes are a delightful dessert that combines creamy textures with vibrant flavors. Perfect for any occasion, they’re easy to make, visually stunning, and absolutely delicious. Whether you’re hosting a party or treating yourself, these cupcakes will surely impress!
Blackberry Lime Cheesecake Cupcakes
- Total Time: 2 hours 40 minutes (includes chilling)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Blackberry Lime Cheesecake Cupcakes are a luscious blend of creamy cheesecake, tangy lime, and sweet blackberries, all nestled in a buttery graham cracker crust. Topped with whipped cream and fresh garnishes, they’re the perfect individual-sized treat for any gathering.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lime juice
Topping:
- 1/2 cup blackberry jam
- 1/2 cup fresh blackberries
- 1/2 cup heavy cream
- Zest of 1 lime (plus extra for garnish)
- Extra blackberries for topping
Instructions
- Preheat Oven: Preheat to 325°F (160°C). Line a muffin tin with cupcake liners.
- Prepare Crust: Mix graham cracker crumbs and melted butter. Press firmly into each cupcake liner.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract and lime juice.
- Assemble: Spoon a tablespoon of blackberry jam over the crust, then fill with the cream cheese mixture.
- Bake: Bake for 20-25 minutes until the centers are set. Cool completely.
- Prepare Topping: Whip heavy cream until stiff peaks form. Spread over cooled cupcakes.
- Garnish: Add fresh blackberries, extra jam, and lime zest.
- Chill: Refrigerate for at least 2 hours before serving.
Notes
- For the best flavor, use fresh lime juice and homemade whipped cream.
- Prevent cracks by avoiding over-mixing and baking at a consistent temperature.
- Chill thoroughly to enhance flavors and firm up the texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
