Description
These Blackberry Lime Cheesecake Cupcakes are the perfect bite-sized dessert! Creamy cheesecake infused with fresh blackberry puree and a hint of zesty lime, all atop a buttery graham cracker crust. A refreshing and decadent treat for any occasion!
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup blackberry puree
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1 tablespoon lime juice
For the Topping (Optional):
- Fresh blackberries
- Whipped cream
- Extra lime zest
Instructions
- Preheat Oven & Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among cupcake liners and press down firmly.
- Bake for 5 minutes, then let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, lime zest, and lime juice.
- Gently fold in the blackberry puree, swirling for a marbled effect or fully incorporating for a uniform color.
- Bake the Cheesecakes:
- Divide the batter evenly over the pre-baked crusts.
- Bake for 18-22 minutes or until the centers are just set.
- Turn off the oven, crack the door, and let the cheesecakes cool inside for 10 minutes.
- Chill: Transfer to the fridge for at least 2 hours or overnight for best results.
- Serve & Enjoy: Top with fresh blackberries, whipped cream, and a sprinkle of lime zest before serving!
Notes
- If you want a richer blackberry flavor, swirl extra puree on top before baking.
- Store in the refrigerator for up to 4 days.
- For a crunchy twist, use vanilla wafers instead of graham crackers.
