How to Make Blackberry Lime Cheesecake Cupcakes
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Looking for a vibrant dessert that’s both refreshing and indulgent? These Blackberry Lime Cheesecake Cupcakes are the perfect treat! With tangy lime zest, creamy cheesecake filling, and juicy blackberry topping, every bite is a burst of summer in cupcake form. Whether you're baking for a party, a brunch, or just a personal indulgence, this dessert is easy to love and even easier to make.
Why You’ll Love Blackberry Lime Cheesecake Cupcakes
These cupcakes combine the best of both worlds: the creamy decadence of cheesecake and the fun, portion-controlled charm of cupcakes. The lime adds a citrusy zing that perfectly complements the sweet-tart burst of fresh blackberries. Plus, the individual servings make them perfect for events, picnics, or as a colorful addition to any dessert table.
Ingredients You’ll Need
To make these mini delights, gather the following:
For the Crust:
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
• 16 oz (2 packages) cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 tablespoon lime zest
• 1/2 teaspoon vanilla extract
For the Blackberry Topping:
• 1 cup fresh blackberries
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons water
• Zest of 1 lime (optional, for garnish)
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Step-by-Step Instructions
1. Prep the Crust
Start by preheating your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Scoop about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5 minutes, then remove and let cool.
2. Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Then, add the sour cream, lime juice, lime zest, and vanilla extract. Mix until everything is well incorporated.
3. Fill and Bake
Spoon the batter over the cooled crusts, filling each liner about 3/4 full. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Remove from oven and let cool completely in the tin, then refrigerate for at least 2 hours to firm up.
4. Make the Blackberry Topping
While the cupcakes chill, make the topping. In a small saucepan, combine the blackberries, sugar, and water. Simmer over low heat until the berries begin to break down. Add cornstarch and stir until thickened. Let cool completely.
5. Assemble and Serve
Once chilled, top each cupcake with a spoonful of blackberry topping. Garnish with extra lime zest or a fresh blackberry for a pretty finish.
Step-by-Step Instructions
1. Prep the Crust
Start by preheating your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Scoop about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5 minutes, then remove and let cool.
2. Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Then, add the sour cream, lime juice, lime zest, and vanilla extract. Mix until everything is well incorporated.
3. Fill and Bake
Spoon the batter over the cooled crusts, filling each liner about 3/4 full. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Remove from oven and let cool completely in the tin, then refrigerate for at least 2 hours to firm up.
4. Make the Blackberry Topping
While the cupcakes chill, make the topping. In a small saucepan, combine the blackberries, sugar, and water. Simmer over low heat until the berries begin to break down. Add cornstarch and stir until thickened. Let cool completely.
5. Assemble and Serve
Once chilled, top each cupcake with a spoonful of blackberry topping. Garnish with extra lime zest or a fresh blackberry for a pretty finish.
Tips for the Perfect Cheesecake Cupcakes
• Room Temperature Ingredients: Always use softened cream cheese and room temp eggs to avoid lumps in your batter.
• Don’t Overbake: Cheesecake should still jiggle slightly when done. Overbaking causes cracks and dryness.
• Chill Completely: Patience pays off! Chilling helps the texture set perfectly.
• Use a Muffin Tin with Liners: For easy removal and less mess.
Variations to Try
• Switch the Fruit: Try blueberries, raspberries, or even a mixed berry compote.
• Add Coconut: Mix shredded coconut into the crust for a tropical twist.
• Use Key Lime: For a more intense citrus flavor, swap the regular lime with key lime juice.
Relatable Moment: Why I Love These Cupcakes
I remember the first time I made these Blackberry Lime Cheesecake Cupcakes for a summer cookout. They disappeared before I even got to taste one! Since then, they've become a family favorite. They're light, colorful, and the flavor is simply irresistible. Whether you're a baking newbie or a seasoned pro, these cupcakes deliver impressive results without a fuss.
Serving Suggestions
• Serve with a sprig of mint for extra freshness.
• Add a dollop of whipped cream if you’re feeling extra indulgent.
• Pair with iced tea or a sparkling lime soda for a complete summer vibe.
Storage and Make-Ahead Tips
• Store: Keep in an airtight container in the fridge for up to 5 days.
• Make Ahead: You can bake and refrigerate the cupcakes a day ahead. Add the blackberry topping before serving.
• Freezer-Friendly: Skip the topping and freeze the plain cheesecake cupcakes for up to 1 month. Thaw overnight in the fridge.
Final Thoughts
These Blackberry Lime Cheesecake Cupcakes are proof that great things come in small packages. They're rich, zesty, and so easy to share—if you don’t eat them all first. Make them for your next party or whenever you want to brighten your day with a pop of flavor. One bite, and you’ll be hooked!
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