No-Fuss Blackberry Lime Cheesecake Cupcakes

Indulge in the delightful fusion of tangy lime and sweet blackberries with these Blackberry Lime Cheesecake Cupcakes. Each cupcake features a buttery graham cracker crust, a creamy lime-infused cheesecake center, and a luscious blackberry topping, creating a harmonious blend of flavors and textures.

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The tartness of lime complements the sweetness of blackberries, offering a refreshing and satisfying taste.
• Individual Servings: Presented as cupcakes, they are ideal for gatherings, ensuring easy serving and portion control.
• Visually Appealing: The vibrant colors make these cupcakes a stunning addition to any dessert table.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• Zest and juice of 1 lime
• 1 teaspoon vanilla extract

For the Blackberry Topping:

• 2 cups fresh or frozen blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, for thickening)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
   • Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Gradually add the sugar and continue beating until well combined.
   • Add the eggs one at a time, mixing well after each addition.
   • Stir in the lime zest, lime juice, and vanilla extract until fully incorporated.
3. Assemble and Bake:
   • Spoon the cheesecake mixture over the prepared crusts in each cupcake liner, filling each about two-thirds full.
   • Bake in the preheated oven for approximately 20-25 minutes, or until the centers are set but still slightly jiggly.
   • Remove from the oven and allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
   • Refrigerate for at least 2 hours to set.
4. Prepare the Blackberry Topping:
   • In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice.
   • Cook, stirring gently, until the berries soften and the mixture begins to bubble.
   • If a thicker topping is desired, mix the cornstarch with a tablespoon of water and add it to the mixture. Cook for an additional minute until thickened.
   • Remove from heat and let it cool completely.
5. Add the Topping:
   • Once the cupcakes are fully chilled, top each one with a spoonful of the cooled blackberry mixture.
6. Serve and Enjoy:
   • Your Blackberry Lime Cheesecake Cupcakes are now ready to be enjoyed.

Servings and Timing

• Servings: This recipe yields approximately 12 cupcakes.
• Preparation Time: About 30 minutes.
• Cooking Time: Approximately 25 minutes.
• Chilling Time: At least 2 hours.

Variations

• Fruit Substitutions: Feel free to substitute blackberries with blueberries, raspberries, or strawberries for a different flavor profile.
• Crust Alternatives: Experiment with different types of cookies, such as digestive biscuits or shortbread, for the crust to add a unique twist.
• Citrus Variations: Swap lime with lemon or orange zest and juice to create a different citrus-infused cheesecake.

Storage/Reheating

• Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the unassembled cupcakes (without the topping) for up to 2 months. Thaw in the refrigerator before adding the blackberry topping.
• Reheating: These cupcakes are best enjoyed chilled; reheating is not recommended.

FAQs

1. Can I use frozen blackberries?

Yes, frozen blackberries work well. Just be sure to thaw and drain them before using to prevent excess liquid.

2. Can I make these cupcakes ahead of time?

Absolutely! These cheesecake cupcakes can be made a day or two in advance and stored in the fridge until ready to serve.

3. What can I use instead of graham crackers for the crust?

You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor.

4. How do I know when the cheesecake is done baking?

The center should be slightly jiggly but not liquid. It will continue to firm up as it cools.

5. Can I make this recipe without eggs?

Yes, you can use egg substitutes like a mixture of cornstarch and water, mashed banana, or a commercial egg replacer.

6. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. Let the cupcakes cool gradually to prevent cracking.

7. Can I use lemon instead of lime?

Yes, lemon zest and juice will work as a great substitute for lime.

8. What type of cream cheese is best?

Use full-fat cream cheese for the creamiest texture. Avoid whipped or reduced-fat versions, as they can alter the consistency.

9. Can I make this into a full-sized cheesecake?

Yes, simply press the crust into a springform pan and bake for about 50-60 minutes.

10. How do I make the blackberry topping thicker?

If the topping is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the blackberries while cooking.

Conclusion

Blackberry Lime Cheesecake Cupcakes are a perfect combination of tangy, creamy, and sweet flavors in an easy-to-serve form. Whether you’re hosting a gathering or simply treating yourself, these mini cheesecakes will impress with their vibrant colors and delightful taste. With simple ingredients and easy preparation, they are a must-try dessert for any occasion.

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