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Decadent Blackberry Lime Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 37 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Decadent Blackberry Lime Cheesecake Cupcakes offer a delightful twist on classic cheesecake, featuring a creamy lime-infused filling swirled with fresh blackberry puree atop a crunchy graham cracker crust. Perfectly portioned for easy serving, these cupcakes are a refreshing and elegant dessert for any occasion.

Ingredients

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

Blackberry Swirl and Garnish

  • 1/2 cup blackberry puree (fresh or frozen blackberries blended)
  • Fresh blackberries for garnish

Instructions

  1. Preheat and Prepare Liners: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for baking the crust and cheesecake batter.
  2. Make Crust: In a medium bowl, combine the graham cracker crumbs with melted butter and stir until it resembles wet sand. Press a spoonful of this mixture firmly into the bottom of each muffin liner to form the crust layer. Bake for 8-10 minutes, then remove from oven and set aside to cool completely.
  3. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy without any lumps.
  4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a fully blended and smooth batter.
  5. Flavor the Batter: Stir in the vanilla extract, fresh lime juice, and the zest of one lime to infuse the cheesecake with bright citrus flavor.
  6. Assemble Cupcakes: Divide the cheesecake batter evenly over the cooled graham cracker crusts in the muffin tin cups.
  7. Add Blackberry Swirl: Spoon about one tablespoon of blackberry puree onto each cupcake batter portion. Using a toothpick or knife, gently swirl the puree into the batter to create a marbled effect.
  8. Bake Cheesecakes: Bake the cupcakes for 18-20 minutes until the edges are set but the centers still jiggle slightly when gently shaken. This ensures creamy texture after cooling.
  9. Cool and Chill: Cool the cupcakes completely in the tin, then refrigerate for at least 2 hours to allow them to firm up and develop full flavor.
  10. Garnish and Serve: Just before serving, garnish each cheesecake cupcake with fresh blackberries for an elegant presentation and added freshness.

Notes

  • Ensure cream cheese is fully softened before beating for a smooth cheesecake batter.
  • Use fresh lime juice for best flavor impact; bottled lime juice may alter the taste.
  • If fresh blackberries are out of season, frozen blackberries can be used for the puree and garnish.
  • For easier removal, let cupcakes come to room temperature for 10 minutes before carefully peeling off liners.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/decadent-blackberry-lime-cheesecake-cupcakes-recipe-2/