Blackberry Lime Cheesecake Cupcakes – Easy Recipe

There’s something about the combination of blackberries and lime that just sings of summer. It’s tart, sweet, creamy, and so refreshing all at once. And when you wrap all that goodness into a mini cheesecake cupcake with a buttery graham cracker crust? Pure magic.

These Blackberry Lime Cheesecake Cupcakes are one of those desserts that feel a little fancy but are secretly really easy to make. They’re perfect for baby showers, birthdays, potlucks, or just a random Tuesday when you want something a little special. The burst of lime zest cuts through the creamy cheesecake, while the blackberry swirl adds this pop of color and jammy richness that makes every bite feel like a treat.

I first made these during a summer picnic when I didn’t want to bring a big cake but still wanted something chilled and elegant. They were a hit. Everyone loved how light and tangy they were—not too rich, not too sweet. Just right. Since then, they’ve made their way into my regular dessert rotation.

Why You’ll Love This Recipe

Here’s why you’re going to want to keep this one in your dessert lineup:

• Super simple to make: No water bath, no springform pan, no fuss. Just mix, pour, swirl, and bake.
• Perfectly portioned: Individual servings make these cupcakes easy to serve and great for sharing.
• Fresh and fruity: The combination of tangy lime and sweet-tart blackberries is bright, fresh, and totally irresistible.
• Make-ahead friendly: These cheesecake cupcakes are even better after a chill in the fridge, so they’re great for prepping ahead.
• Kid and adult approved: The fun size and fruity flavor make them a hit with all ages.

The texture is creamy and smooth, like a classic New York-style cheesecake, but with a tropical twist from the lime and a gorgeous swirl of blackberry puree that bakes right into the top. The graham cracker crust adds a buttery crunch that’s the perfect contrast to all that creamy goodness.

Prep Time and Servings

• Total Time: 30 minutes prep, 20 minutes bake, 2 hours chill
• Servings: Makes 12 cheesecake cupcakes
• Nutrition (per cupcake): 280 calories, 4g protein, 22g carbs, 19g fat

Ingredients

For the crust:

• 1 cup graham cracker crumbs (about 7 full sheets)
• 2 tablespoons granulated sugar
• 4 tablespoons melted butter (unsalted)

Why it works: The graham cracker crust gives each cupcake a crisp, buttery base that balances the creamy filling.

For the cheesecake filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• Zest of 1 lime
• Juice of 1 lime (about 2 tablespoons)
• 1/2 teaspoon vanilla extract

Why it works: Cream cheese provides the classic tangy base, sour cream adds a silky smooth texture, and lime brightens the whole thing up.

For the blackberry swirl:

• 1 cup fresh or frozen blackberries
• 2 tablespoons sugar
• 1 teaspoon lime juice

Why it works: This simple puree gives the cupcakes that vibrant color and a sweet-tart punch of flavor.

Step-by-Step Instructions

1. Prep the crust

• Preheat your oven to 325°F. Line a 12-cup muffin pan with paper liners.
• In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
• Spoon about 1 tablespoon of the crumb mixture into each liner. Press down firmly with the bottom of a glass or spoon to pack the crust.
• Bake for 5 minutes, then remove and let cool while you make the filling.

2. Make the blackberry puree

• In a small saucepan, combine blackberries, sugar, and lime juice.
• Cook over medium heat until the berries break down and the mixture starts to thicken—about 5-6 minutes.
• Use a fine mesh strainer to remove the seeds. Set the puree aside to cool.

3. Make the cheesecake filling

• In a large bowl, beat the softened cream cheese with sugar until smooth and creamy—about 2-3 minutes.
• Add eggs one at a time, mixing on low until just incorporated.
• Stir in sour cream, lime zest, lime juice, and vanilla. Mix until everything is smooth but don’t overbeat.

4. Assemble the cupcakes

• Spoon the cheesecake filling into each crust-lined cupcake liner, filling them almost to the top.
• Drop small spoonfuls of the blackberry puree on top of each cupcake.
• Use a toothpick or skewer to swirl the puree into a pretty pattern.

5. Bake and chill

• Bake at 325°F for 18-20 minutes, or until the centers are just set (they’ll still jiggle slightly).
• Turn off the oven, crack the door, and let the cheesecakes cool inside for 10 minutes.
• Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours—or overnight for best texture.

How to Serve

These cheesecake cupcakes are best served cold and creamy straight from the fridge. Try these ideas:

• Garnish with a fresh blackberry and a little lime zest for a pretty finish.
• Serve alongside iced tea or a cool limeade for the perfect summer pairing.
• Add a dollop of whipped cream or a sprinkle of crushed graham crackers on top.

Additional Tips for Success

1. Use room temperature ingredients: Softened cream cheese and room temp eggs blend more smoothly and help avoid lumps.
2. Don’t overmix: Overbeating the batter can incorporate too much air and cause cracks. Mix just until combined.
3. Swirl gently: You want a pretty marbled look—not a fully blended one—so go light with your swirling.
4. Chill thoroughly: Let them chill at least 2 hours so the texture sets up perfectly. Overnight is even better.
5. Use a cookie scoop: For even filling portions, a cookie scoop makes it super easy and mess-free.

Recipe Variations

• Lemon twist: Swap lime for lemon for a slightly sweeter, less tangy version.
• Berry mix: Use a blend of raspberries and blueberries with the blackberries for a mixed-berry swirl.
• Gluten-free: Use gluten-free graham crackers for the crust.
• Mini cheesecake bars: Instead of cupcake liners, make this in a square baking pan and cut into bars.

Serving Suggestions

Pair these with some delicious sides and drinks for a full dessert experience:

• Fresh fruit salad: A simple mix of berries, melon, and mint complements the lime and blackberry flavors.
• Mint lemonade: A refreshing non-alcoholic drink that echoes the citrusy vibe of the cupcakes.
• Light pasta dinner: Serve these after a light, herby pasta dinner like lemon-garlic linguine or caprese pasta for a balanced meal.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. They’re great cold.
• Freezing: These freeze beautifully. Wrap each cupcake tightly in plastic wrap, then store in a freezer bag for up to 1 month. Thaw overnight in the fridge.
• Reheating: No reheating needed. They’re best enjoyed cold, straight from the fridge.

Special Equipment

• Muffin tin and liners: Essential for perfect portioning.
• Electric mixer: A hand mixer or stand mixer makes the cheesecake filling super smooth.
• Fine mesh strainer: Great for removing seeds from the blackberry puree.
• Toothpick or skewer: For making that gorgeous swirl on top.

FAQ

Can I use bottled lime juice instead of fresh?
Fresh lime juice gives the best flavor, but bottled can work in a pinch. Try to use one without added sugar or preservatives.

Can I use frozen blackberries?
Yes, frozen works perfectly. Just thaw them first and drain any excess liquid.

Can I make these ahead of time?
Absolutely. They’re even better after chilling overnight.

What if I don’t have graham crackers?
You can use digestive biscuits, vanilla wafers, or even crushed cookies as a crust substitute.

Do I need to bake the crust first?
Yes, it helps it set and stay crisp once the filling is added.

How do I prevent the cupcakes from cracking?
Avoid overmixing the batter and don’t overbake. Letting them cool gradually in the oven with the door cracked also helps.

Can I double the recipe?
Sure can. Just use two muffin tins and rotate them halfway through baking.

Can I make this as a full cheesecake?
Yes! Use an 8-inch springform pan, increase the bake time to 45–50 minutes, and follow the same instructions.

Is there a dairy-free option?
You can try dairy-free cream cheese and sour cream substitutes, but the texture and flavor will be slightly different.

Can I skip the fruit swirl?
You can—but the blackberry swirl really makes these special. Try other fruit options if blackberries aren’t your thing.

Conclusion

There’s something so satisfying about having your own little cheesecake all to yourself—especially when it’s packed with limey brightness and swirled with juicy blackberry. These cupcakes are light, tangy, and creamy with just the right touch of sweetness.

If you give this recipe a try, I’d love to see how yours turn out! Snap a pic and tag me—I always love seeing what you’re baking up in your kitchens. Happy swirling!

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