Blackberry Lime Cheesecake Cupcakes Recipe

Why You’ll Love This Recipe

• The zesty lime adds a refreshing citrus kick.
• The blackberry swirl gives a beautiful marbled effect and natural sweetness.
• Mini cheesecake cupcakes are easy to serve and enjoy.
• No need for a water bath—simple and straightforward!
• Perfect make-ahead dessert that tastes even better the next day.

Ingredients

For the Crust:

1 cup graham cracker crumbs (or digestive biscuits)
2 tbsp sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
½ cup sugar
2 eggs
1 tsp vanilla extract
2 tbsp fresh lime juice
Zest of 1 lime
½ cup sour cream

For the Blackberry Swirl:

1 cup fresh or frozen blackberries
2 tbsp sugar
1 tbsp lime juice

For Garnish (Optional):

Whipped cream
Fresh blackberries
Lime zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter.
3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, compacting it with the back of a spoon.
4. Bake for 8-10 minutes, then set aside to cool.

Make the Blackberry Swirl:

1. In a small saucepan over medium heat, combine the blackberries, sugar, and lime juice.
2. Stir occasionally and cook until the berries break down and the mixture thickens (about 5-7 minutes).
3. Remove from heat and let the blackberry mixture cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, lime juice, and lime zest.
4. Fold in the sour cream until fully incorporated.

Assemble the Cupcakes:

1. Fill each cupcake liner almost to the top with cheesecake batter.
2. Drop about 1 teaspoon of the blackberry mixture onto each cheesecake.
3. Use a toothpick or skewer to swirl the blackberry mixture into the batter.

Bake:

1. Bake at 325°F (163°C) for 20-25 minutes, until the centers are set but still slightly jiggly.
2. Remove from the oven and let them cool completely.
3. Refrigerate for at least 3 hours or overnight to set properly.

Garnish and Serve:

1. Once chilled, top each cupcake with a dollop of whipped cream, a fresh blackberry, and a sprinkle of lime zest.
2. Serve chilled and enjoy!

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling & Chilling Time: 3+ hours
Total Time: About 4 hours

Variations

• Berry Swap: Try raspberries or blueberries instead of blackberries.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Chocolate Crust: Swap graham crackers for crushed chocolate cookies.
• Dairy-Free: Use dairy-free cream cheese and sour cream substitutes.
• Extra Tangy: Add an extra teaspoon of lime zest for more citrus flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individually and freeze for up to 2 months. Thaw in the fridge before serving.
• Serving Tip: Enjoy chilled straight from the fridge—no reheating needed!

FAQs

How do I know when the cheesecake cupcakes are done?

They should be set around the edges but still slightly jiggly in the center. They will firm up as they cool.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best for flavor, but bottled can work in a pinch.

Do I have to bake the crust?

Yes, baking the crust helps it set and prevents it from becoming soggy.

Can I use frozen blackberries?

Absolutely! Just cook them down as directed. No need to thaw beforehand.

Why did my cheesecake cupcakes crack?

Overmixing the batter or baking too long can cause cracks. Cooling slowly helps prevent this.

Can I make these ahead of time?

Yes! They actually taste better after chilling overnight.

Do I need a water bath for these cheesecakes?

Nope! These mini cheesecakes bake perfectly without one.

Can I use a different type of crust?

Yes, crushed Oreos or shortbread cookies would also work well.

What can I use instead of sour cream?

You can substitute Greek yogurt for a similar texture.

How can I make these cheesecakes extra creamy?

Make sure all ingredients are at room temperature before mixing.

Conclusion

These Blackberry Lime Cheesecake Cupcakes are a delightful mix of tangy, sweet, and creamy flavors in every bite. Whether for a summer treat, a party, or a simple indulgence, they are easy to make and impossible to resist. Give them a try and enjoy their refreshing taste!

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