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Decadent Blackberry Lime Cheesecake Cupcakes

Delightful dessert cupcakes with creamy blackberry lime filling, buttery crust, and vibrant topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Finely crushed for smoothness.
  • 0.25 cups granulated sugar Adds sweetness.
  • 0.5 cups unsalted butter, melted Binds crust ingredients.
For the cheesecake filling
  • 16 oz cream cheese, softened Star ingredient for creaminess.
  • 0.5 cups granulated sugar Sweetens the filling.
  • 2 large eggs Provides texture.
  • 1 teaspoon vanilla extract Adds warmth.
  • 1 tablespoon fresh lime juice Adds acidity.
  • 1 tablespoon lime zest Enhances lime flavor.
  • 0.5 cups sour cream Adds creaminess.
  • 0.5 cups blackberry puree Infuses flavor.
For the topping
  • 1 cup blackberries, fresh or frozen Used for colorful topping.
  • 2 tablespoons granulated sugar Sweetens the topping.
  • 1 tablespoon fresh lime juice Lifts flavors.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
  3. Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Bake for 8-10 minutes and set aside to cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Stir in the vanilla extract, fresh lime juice, and lime zest.
  4. Fold in the sour cream and blackberry puree until mixed.
  5. Divide the cheesecake batter evenly among the cupcake liners, pouring it over the cooled crusts.
Baking
  1. Bake for 18-20 minutes, or until set and a toothpick comes out clean.
  2. Allow the cupcakes to cool for 10 minutes before transferring them to a wire rack.
Topping
  1. In a saucepan, combine blackberries, sugar, and lime juice over medium heat. Cook for 5-7 minutes until thickened.
  2. Let the topping cool, then spoon over each cheesecake cupcake.
  3. Chill the cupcakes in the refrigerator for at least 2 hours before serving.

Notes

Use fine graham cracker crumbs for best results. Ensure cream cheese is at room temperature for smooth filling. Optional: drizzle with additional blackberry puree or garnish with fresh fruit before serving.