Blackberry lime cheesecake cupcakes are a delightful dessert that combines the tangy brightness of lime with the sweet, juicy burst of blackberries. These individual-sized treats feature a buttery crust, creamy cheesecake filling, and a topping of blackberry sauce for a stunning finish. Perfect for any occasion, they’re as beautiful as they are delicious!
Why You’ll Love This Recipe
- Balanced flavors: The tart lime complements the sweetness of the blackberries perfectly.
- Elegant presentation: The vibrant colors make these cupcakes a visual treat.
- Portable and portioned: Ideal for parties, picnics, or individual servings.
- Simple yet impressive: Easy to make, but the flavor combination feels gourmet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter (melted)
- Cream cheese (softened)
- Granulated sugar
- Lime juice (freshly squeezed)
- Lime zest
- Eggs
- Blackberries (fresh or frozen)
- Powdered sugar
Directions
- Prepare the crust: Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottoms of a lined muffin tin to create a firm crust.
- Make the cheesecake filling: Beat cream cheese and granulated sugar in a mixing bowl until smooth. Add lime juice, lime zest, and eggs, mixing until fully incorporated.
- Assemble the cupcakes: Spoon the cheesecake filling over the crusts in the muffin tin, filling each about three-quarters full.
- Bake: Preheat your oven to 325°F (163°C). Bake the cupcakes for 18-20 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let cool completely.
- Make the blackberry topping: In a saucepan, combine blackberries and powdered sugar. Cook over medium heat, stirring occasionally, until the berries break down into a sauce. Strain through a fine mesh sieve to remove seeds if desired.
- Top the cupcakes: Once the cheesecakes have cooled, spoon the blackberry sauce over the top. Chill in the refrigerator for at least 2 hours before serving.
Servings and Timing
- Servings: Makes about 12 cupcakes
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
- Total time: Approximately 2 hours and 40 minutes
Variations
- Berry swap: Use raspberries, blueberries, or a mix of berries instead of blackberries.
- Crust alternatives: Try a crust made from crushed gingersnaps, vanilla wafers, or chocolate cookies.
- Citrus twist: Substitute lime with lemon or orange for a different citrus flavor.
- Topping options: Garnish with whipped cream, fresh berries, or a sprinkle of lime zest for extra flair.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cupcakes (without topping) for up to 2 months. Thaw overnight in the refrigerator before adding the topping.
FAQs
1. Can I use frozen blackberries for the topping?
Yes, frozen blackberries work perfectly. Just let them thaw slightly before cooking.
2. Can I make these cupcakes gluten-free?
Absolutely, use gluten-free graham crackers or cookies for the crust.
3. Do I need to strain the blackberry sauce?
Straining is optional but recommended for a smooth topping without seeds.
4. Can I make these ahead of time?
Yes, these cupcakes can be made up to 2 days in advance and stored in the refrigerator.
5. What’s the best way to ensure the cheesecake filling is smooth?
Bring the cream cheese to room temperature before mixing to avoid lumps.
6. Can I double the recipe?
Yes, you can double the ingredients to make more cupcakes for larger gatherings.
7. How do I prevent cracks in the cheesecake?
Avoid overbaking and let the cheesecakes cool gradually to minimize cracking.
8. Can I skip the graham cracker crust?
If you prefer, you can make the cheesecakes crustless for a lighter option.
9. Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, but bottled can be used in a pinch.
10. What can I do with leftover blackberry sauce?
Drizzle it over pancakes, waffles, or ice cream for a delicious treat.
Conclusion
Blackberry lime cheesecake cupcakes are a refreshing and visually stunning dessert that’s perfect for any occasion. With their tangy lime cheesecake base, buttery crust, and luscious blackberry topping, they’re sure to impress your family and friends. Give them a try and enjoy these little bites of perfection!
Print
Blackberry Lime Cheesecake Cupcakes
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Blackberry Lime Cheesecake Cupcakes are the perfect combination of tangy lime, sweet blackberries, and creamy cheesecake. Baked on a graham cracker crust and topped with a fresh blackberry sauce, these cupcakes are elegant yet simple, making them perfect for any occasion.
Ingredients
For the Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 12 ounces cream cheese, softened (1 1/2 blocks)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1/4 cup sour cream
For the Blackberry Sauce
- 1 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 teaspoon lime juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Garnish (optional)
- Fresh blackberries
- Lime zest
Instructions
Prepare the Crust
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Divide the mixture among the liners (about 1 tablespoon per liner) and press down firmly. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla extract, lime zest, lime juice, and sour cream. Mix until fully combined, being careful not to overmix.
- Spoon the cheesecake filling evenly over the crusts, filling each cup nearly to the top.
Bake the Cheesecakes
- Bake for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool at room temperature for 30 minutes. Refrigerate for at least 2 hours or until completely chilled.
Make the Blackberry Sauce
- In a small saucepan, combine the blackberries, sugar, and lime juice. Cook over medium heat, stirring occasionally, until the blackberries break down (about 5–7 minutes).
- Stir in the cornstarch mixture and cook for 1–2 more minutes until the sauce thickens. Remove from heat and let cool completely.
Assemble and Serve
- Spoon the blackberry sauce over the chilled cheesecakes. Garnish with fresh blackberries and lime zest if desired.
Notes
- The blackberry sauce can be made ahead and stored in the fridge for up to 3 days.
- Substitute raspberries or blueberries for blackberries for a different twist.
- For a creamier texture, ensure the cream cheese is at room temperature before mixing.