Description
These Decadent Blackberry Lime Cheesecake Cupcakes feature a buttery graham cracker crust, rich and creamy lime-infused cheesecake filling, and a swirl of fresh blackberry puree. Perfect for individual servings, these cupcakes offer a delightful balance of tart and sweet, making them an irresistible treat 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
Topping
- 1/2 cup blackberry puree (fresh or frozen blackberries blended)
- Fresh blackberries for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press about a spoonful of this mixture into each muffin liner to form an even crust layer. Bake for 8-10 minutes, then remove and set aside to cool completely.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth texture.
- Flavor the Batter: Stir in the vanilla extract, fresh lime juice, and lime zest, blending these flavors evenly into the cheesecake batter.
- Fill the Cups: Evenly divide the cheesecake batter over the cooled graham cracker crusts in the muffin tin.
- Add Blackberry Swirl: Spoon about 1 tablespoon of blackberry puree onto each cupcake’s surface, then gently swirl it into the batter using a toothpick or knife to create a marbled effect.
- Bake the Cupcakes: Bake for 18-20 minutes, or until the edges are set and the centers remain slightly jiggly when shaken gently. Remove from the oven and allow to cool completely in the tin.
- Chill: Refrigerate the cupcakes for at least 2 hours to allow them to firm up and develop the best flavor and texture.
- Garnish and Serve: Just before serving, top the cupcakes with fresh blackberries for an added touch of elegance and freshness.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- If fresh blackberries are not available, frozen blackberries can be used for the puree but should be thawed first.
- Do not overbake; the centers should look slightly jiggly to maintain creamy cheesecake texture.
- For easier removal, allow cupcakes to cool completely and chill before taking out of liners.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
