Description
These Blackberry Lime Cheesecake Cupcakes are a perfect combination of tangy lime, sweet blackberry swirls, and creamy cheesecake, all on a buttery graham cracker crust. With their beautiful marbled effect and refreshing citrus twist, these mini cheesecakes make an easy-to-serve, irresistible dessert.
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
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press about 1 tbsp of the mixture into each liner and compact it with a spoon.
- Bake for 8-10 minutes. Set aside to cool.
2. Make the Blackberry Swirl:
- In a saucepan over medium heat, combine blackberries, sugar, and lime juice.
- Cook, stirring occasionally, until the berries break down and the mixture thickens (about 5-7 minutes).
- Remove from heat and let cool.
3. Prepare the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Stir in vanilla, lime juice, and lime zest.
- Fold in sour cream until fully combined.
4. Assemble the Cupcakes:
- Fill each liner almost to the top with cheesecake batter.
- Drop about 1 tsp of the blackberry mixture onto each.
- Swirl with a toothpick or skewer for a marbled effect.
5. Bake:
- Bake at 325°F (163°C) for 20-25 minutes, until set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 3 hours or overnight.
6. Garnish & Serve:
- Once chilled, top with whipped cream, fresh blackberries, and lime zest.
- Serve and enjoy!
Notes
- Berry Swap: Use raspberries or blueberries instead of blackberries.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Chocolate Crust: Swap graham crackers for crushed chocolate cookies.
- Dairy-Free: Substitute dairy-free cream cheese and sour cream.
- Extra Tangy: Add an extra teaspoon of lime zest.
- Prep Time: 20 minutes
- Cooling Time: 3+ hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American