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Blueberry Lime Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 39 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these creamy Blueberry Lime Cheesecake Cupcakes, a perfect blend of tangy lime and sweet blueberries atop a buttery graham cracker crust. These mini cheesecakes are easy to make, beautifully portioned, and ideal for summer desserts or special occasions.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons melted butter

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries (plus extra for topping)

Optional Garnishes

  • Whipped cream
  • Lime zest

Instructions

  1. Prepare the Oven and Pan. 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.
  2. Make the Crust. In a small bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form a solid crust base.
  3. Mix the Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy to avoid lumps. Add eggs one at a time, beating well after each addition to incorporate fully.
  4. Add Flavors. Stir in sour cream, lime zest, lime juice, and vanilla extract until everything is fully combined, bringing fresh, tangy flavors to the batter.
  5. Fold in Blueberries. Gently fold in 1/2 cup of fresh blueberries to preserve their shape and prevent too much color bleeding into the batter.
  6. Fill Cupcake Liners. Evenly distribute the cheesecake batter among the lined muffin cups, filling each about three-quarters full to allow room for slight rise.
  7. Bake. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly to prevent overbaking and cracking.
  8. Cool the Cupcakes. Let the cupcakes cool in the pan for 10 minutes to set up, then transfer them to a wire rack to cool completely at room temperature.
  9. Chill. Refrigerate the cupcakes for at least 2 hours, allowing the cheesecake to firm up and develop its signature rich texture.
  10. Serve and Garnish. Before serving, top the cupcakes with extra blueberries, a dollop of whipped cream, or a sprinkle of lime zest for an elegant finish and added flavor.

Notes

  • Frozen blueberries can be used but should be thawed and drained well before folding into the batter to prevent excess moisture and coloring.
  • These cheesecake cupcakes keep well in the refrigerator for up to 4 days, making them perfect for preparing ahead of time.

Find it online: https://slsrecipes.com/blueberry-lime-cheesecake-cupcakes-recipe/