Blackberry Lime Cheesecake Cupcakes
These Blackberry Lime Cheesecake Cupcakes are the perfect balance of sweet and tangy, with a crunchy graham cracker crust, creamy cheesecake filling, and a fresh blackberry topping.
Equipment
- Muffin Tin
- Cupcake Liners
- Mixing Bowls
- Electric Mixer
Ingredients
Crust
- 1 cup graham cracker crumbs finely crushed
- 2 tbsp sugar
- 4 tbsp butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2 tbsp lime juice freshly squeezed
- 1 tsp lime zest
Blackberry Topping
- 1 cup blackberries fresh or frozen
- 2 tbsp sugar adjust to taste
- 1 tbsp lime juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide evenly into the cupcake liners, pressing down firmly. Bake for 5 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, mixing on low speed. Stir in vanilla, lime juice, and lime zest.
- Pour cheesecake mixture evenly over the crusts. Bake for 18-22 minutes until centers are set but slightly jiggly. Let cool completely.
- For the blackberry topping, heat blackberries, sugar, and lime juice in a saucepan over medium heat. Simmer until soft.
- Strain to remove seeds if desired, then return to heat. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Top each cheesecake with blackberry sauce. Refrigerate for at least 1 hour before serving.
Notes
For a twist, try swapping blackberries with raspberries or blueberries!