Description
These Blackberry Lime Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy lime-infused cheesecake filling, studded with fresh blackberries. A perfect balance of tangy and sweet in individual portions—ideal for parties or a refreshing treat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 2 large eggs
- Zest of 1 lime
- ¼ cup fresh lime juice
- 1 cup fresh blackberries (plus extra for garnish)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press into the bottom of each cupcake liner to form a crust.
- In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and continue to mix until creamy.
- Mix in sour cream, lime zest, lime juice, and vanilla extract until well combined and smooth.
- Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in fresh blackberries, being careful not to mash them.
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 20–25 minutes, or until edges are set but centers slightly jiggle. Turn off the oven, crack the door, and let cupcakes cool inside for 30 minutes.
- Remove and cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Top with fresh blackberries before serving.
Notes
- Do not overmix the batter to prevent cracking.
- Allow cheesecakes to cool gradually in the oven to avoid sinking.
- Chilling overnight enhances texture and flavor.
- Use gluten-free graham crackers or crushed nuts for a gluten-free option.
- Swap with other berries or a hint of coconut for variation.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cheesecake cupcakes, blackberry lime dessert, mini cheesecakes, summer cupcakes, fruity cheesecake