Description
These Blackberry Lime Cheesecake Cupcakes are a delightful twist on classic cheesecake, featuring a smooth cream cheese filling infused with fresh lime juice and zest, nestled in a crunchy graham cracker crust, and topped with a tangy homemade blackberry compote. Perfect for summer gatherings or any special occasion, these cupcakes combine creamy, fruity, and zesty flavors in every bite.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- Zest of 1 lime
Blackberry Topping
- 1 cup fresh blackberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon if using, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust: Divide the crust mixture evenly among the cupcake liners, pressing firmly with the back of a spoon. Bake for 5-7 minutes until set and lightly golden. Remove and cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, mixing after each. Stir in vanilla extract, sour cream, lime juice, and lime zest until smooth.
- Fill the cupcake liners: Spoon the cheesecake batter over the cooled crusts, filling each about 3/4 full.
- Bake the cupcakes: Bake for 18-20 minutes until centers are set but slightly jiggly. Turn off oven, crack the door, and let cupcakes cool inside for 1 hour. Refrigerate for at least 2 hours or overnight to chill completely.
- Make the blackberry topping: In a small saucepan, combine blackberries, sugar, and lime juice. Cook over medium heat, mashing berries as they cook for 5 minutes until thickened. Cool to room temperature.
- Top the cupcakes: Spoon cooled blackberry topping onto each cheesecake cupcake.
- Serve: Garnish with extra lime zest or fresh blackberries if desired. Serve immediately or keep refrigerated until serving.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- You can substitute frozen blackberries if fresh are not available; just thaw before using.
- For easier removal, let the cupcakes chill thoroughly before removing liners.
- If desired, add a pinch of cinnamon to the crust for a warm spice note.
- These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
