Description
Indulge in the delightful combination of tangy lime and sweet blackberries with these decadent blackberry lime cheesecake cupcakes. These mini treats are perfect for any occasion, from parties to special desserts at home.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- zest of 1 lime
- 2 tbsp lime juice
- 1/2 tsp vanilla extract
For the blackberry swirl:
- 1/2 cup fresh or frozen blackberries
- 1 tbsp sugar
- 1 tsp lime juice
Optional topping:
- whipped cream and fresh blackberries
Instructions
- Preheat oven: Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into each liner and bake for 5 minutes.
- Make blackberry swirl: Heat blackberries, sugar, and lime juice until thickened. Strain and cool.
- Prepare filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, flour, lime zest, lime juice, and vanilla.
- Assemble cupcakes: Divide batter over crusts, add blackberry puree, swirl, and bake for 18–22 minutes.
- Cool and serve: Cool in the pan for 10 minutes, then chill in the refrigerator for at least 2 hours before serving. Top with whipped cream and fresh blackberries if desired.
Notes
- These mini cheesecakes are great for parties and can be made a day in advance.
- For a gluten-free version, use gluten-free graham crackers.
