Blackberry Lime Cheesecake Cupcakes are a delightful treat that combines the rich flavors of cheesecake with the citrus zing of lime and the sweetness of blackberries.
Author:Emma Rossi
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:2 hours 45 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup fresh lime juice
1/2 cup blackberry jam
1/2 cup fresh blackberries
1/2 cup heavy cream
Zest of 1 lime (for garnish)
Extra blackberries and lime zest for topping
Instructions
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Prepare the crust: In a small bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
Make the filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and lime juice.
Assemble the cupcakes: Spoon a tablespoon of blackberry jam onto each crust, then fill the cupcake liners with the cream cheese mixture.
Bake: Bake for 20-25 minutes, or until the center is just set. Let the cupcakes cool completely.
Prepare the topping: In a medium bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the cooled cupcakes.
Garnish: Top each cupcake with fresh blackberries, extra blackberry jam, and lime zest for garnish.
Chill: Chill the cupcakes for at least 2 hours before serving to allow the flavors to meld together.
Notes
Ensure that your cream cheese is softened at room temperature to achieve a smooth and creamy filling.
Don’t rush the chilling process; letting the cupcakes chill for at least 2 hours helps set the cheesecake filling and enhances the flavor.
When zesting the lime, be careful not to grate too deeply into the pith to avoid a bitter taste.