Description
These Decadent Blackberry Lime Cheesecake Cupcakes combine creamy, tangy cheesecake with a refreshing hint of lime and vibrant blackberry swirls, all atop a buttery graham cracker crust. Perfectly portioned in cupcake form, they make an elegant and delicious dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh lime juice
- Zest of 1 lime
Blackberry Swirl & Garnish
- 1/2 cup blackberry puree (fresh or frozen blackberries blended)
- Fresh blackberries for garnish
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the cupcakes later.
- Make the crust: In a medium bowl, combine the graham cracker crumbs with the melted butter, stirring until the mixture resembles wet sand. Press a spoonful of this mixture firmly into the bottom of each muffin liner to create the crust layer. Bake in the preheated oven for 8-10 minutes until set. Remove and allow to cool.
- Prepare cheesecake filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain.
- Add eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to maintain a smooth texture.
- Flavor the batter: Stir in the vanilla extract, fresh lime juice, and lime zest until everything is well combined, adding a bright, zesty flavor to the cheesecake base.
- Assemble cupcakes: Divide the cheesecake batter evenly among the muffin cups atop the cooled graham cracker crusts, filling each about three-quarters full.
- Add blackberry swirl: Spoon approximately 1 tablespoon of blackberry puree onto the top of each cupcake. Using a toothpick or small knife, gently swirl the puree into the batter to create a marbled effect.
- Bake the cupcakes: Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. This ensures a creamy texture once cooled.
- Cool and chill: Allow the cupcakes to cool completely in the muffin tin. Once cool, refrigerate for at least 2 hours to let the cheesecake set and flavors meld.
- Garnish and serve: Just before serving, garnish each cupcake with fresh blackberries for an extra burst of flavor and visual appeal. Enjoy your decadent blackberry lime cheesecake cupcakes!
Notes
- Use room temperature cream cheese for a smoother batter.
- Be careful not to overbake to maintain creamy centers.
- Frozen blackberries can be thawed and pureed if fresh blackberries are not available.
- For extra lime flavor, add a bit more zest or a sprinkle on top.
- These cupcakes are best served chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
