If you’re looking for a dessert that’s both elegant and bursting with flavor, these Blackberry Lime Cheesecake Cupcakes are a must-try. The creamy cheesecake filling, zesty lime, and sweet-tart blackberry swirl come together in a delightful bite-sized treat perfect for any occasion.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lime
- 1 tbsp lime juice
For the Blackberry Swirl:
- 1/2 cup blackberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions:
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. Mix the graham cracker crumbs, sugar, and melted butter until combined. Press about a tablespoon of the mixture into the bottom of each liner and bake for 5 minutes. Set aside to cool.
- Make the Blackberry Swirl: In a small saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens, about 5 minutes. Strain through a fine-mesh sieve to remove seeds and set aside.
- Prepare the Cheesecake Filling: Beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract, lime zest, and lime juice until fully combined.
- Assemble the Cupcakes: Divide the cheesecake batter evenly among the liners, filling each about 3/4 full. Spoon small drops of the blackberry puree on top, then use a toothpick to swirl it into the batter.
- Bake: Bake for 18-22 minutes, or until the centers are just set. Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 3 hours.
- Serve and Enjoy: Garnish with fresh blackberries and lime zest before serving.
FAQs
Can I make these ahead of time? Yes! These cupcakes can be made a day in advance and stored in the refrigerator until ready to serve.
Do I need a water bath for these cheesecakes? No, since they’re mini cheesecakes, they bake evenly without a water bath.
Can I use frozen blackberries? Absolutely! Just thaw them and drain any excess liquid before making the swirl.
Notes and More
- For extra crunch, add a sprinkle of crushed graham crackers on top before serving.
- These cupcakes can be stored in an airtight container in the fridge for up to 4 days or frozen for up to a month.
- If you want a more intense lime flavor, add an extra teaspoon of lime juice to the batter.
Enjoy your homemade Blackberry Lime Cheesecake Cupcakes!
