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
Units
Scale
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.