Description
These Decadent Blackberry Lime Cheesecake Cupcakes are a delightful twist on the classic cheesecake, featuring a buttery graham cracker crust, creamy lime-infused filling, and a luscious swirl of fresh blackberry puree. Perfectly portioned as bite-sized treats, they combine tangy lime with sweet blackberries for a refreshing and indulgent dessert.
Ingredients
Scale
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 Topping
- 1/2 cup blackberry puree (fresh or frozen blackberries blended)
- Fresh blackberries for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a spoonful of this mixture firmly into each muffin liner, creating an even crust base. Bake for 8-10 minutes until firm, then remove and allow to cool.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
- Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition to ensure a smooth texture.
- Add Flavorings: Stir in the vanilla extract, fresh lime juice, and lime zest until fully combined to infuse the filling with citrus flavor.
- Fill Muffin Cups: Evenly divide the cheesecake batter among the cooled crust-lined muffin cups, filling each about three-quarters full.
- Swirl Blackberry Puree: Spoon approximately 1 tablespoon of blackberry puree onto each cupcake batter and gently swirl it in using a toothpick or the tip of a knife for a marbled effect.
- Bake the Cupcakes: Bake the cupcakes for 18-20 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken. Remove from oven and cool completely in the tin.
- Chill: Once cooled, refrigerate the cupcakes for at least 2 hours to allow the cheesecake to set firmly.
- Garnish and Serve: Just before serving, garnish each cupcake with fresh blackberries for an elegant and fruity finish.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake batter without lumps.
- To make blackberry puree, blend fresh or thawed frozen blackberries until smooth. Strain seeds if desired for a smoother texture.
- Do not overbake the cupcakes; the centers should be slightly jiggly to maintain creamy texture.
- These cheesecake cupcakes can be stored in the refrigerator for up to 3 days.
- You can substitute lime juice with lemon juice for a different citrus flavor.
