Description
These Blackberry Lime Cheesecake Cupcakes are mini bites of creamy citrus bliss. With a graham cracker crust, zesty lime cheesecake filling, and a swirl of blackberry puree, they’re stunning and simple—perfect for spring and summer treats!
Ingredients
For the crust:
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¾ cup graham cracker crumbs
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2 tbsp granulated sugar
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3 tbsp melted butter
For the filling:
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8 oz cream cheese, softened
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⅓ cup granulated sugar
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1 large egg
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2 tbsp sour cream
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Zest of 1 lime
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1 tbsp fresh lime juice
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½ tsp vanilla extract
For the blackberry swirl:
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½ cup fresh or frozen blackberries
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1 tbsp sugar
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1 tsp lime juice
Instructions
1️⃣ Preheat oven: Set to 325°F (160°C). Line a muffin tin with paper liners (makes about 8–10).
2️⃣ Make the crust: Mix graham crumbs, sugar, and melted butter. Press 1 tablespoon into each liner. Bake for 5 minutes, then set aside.
3️⃣ Prepare blackberry puree: Heat blackberries, sugar, and lime juice in a small pan or microwave until soft. Mash and strain to remove seeds. Set aside to cool.
4️⃣ Make the filling: Beat cream cheese and sugar until smooth. Add egg, sour cream, lime zest, lime juice, and vanilla. Beat just until combined.
5️⃣ Fill and swirl: Spoon cheesecake filling into each crust. Add small drops of blackberry puree and swirl with a toothpick or knife.
6️⃣ Bake: Bake for 18–20 minutes, until centers are just set. Cool in pan, then refrigerate for at least 2 hours.
7️⃣ Serve: Garnish with extra blackberry or lime zest if desired.
Notes
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Store in the fridge for up to 5 days.
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Try with raspberry or blueberry instead of blackberry.
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Great for parties, picnics, or bridal showers.
- Prep Time: 20 min
- Cook Time: 20 min