Decadent Blackberry Lime Cheesecake Cupcakes

These delightful mini cheesecakes combine the tartness of fresh blackberries and the zesty kick of lime, set atop a buttery graham cracker crust, making them a perfect indulgent dessert.

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Prep Time 20

Cook Time 20

Total Time 2

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the crust

1.5 cups graham cracker crumbs The base of our cupcakes, providing a deliciously crunchy texture.
0.25 cups sugar To add a touch of sweetness to the crust.
0.25 cups unsalted butter, melted Bringing everything together with a rich, buttery flavor.

For the cheesecake filling

2 packages cream cheese, softened (8 oz each) The heart of our cheesecake, creamy and rich.
0.5 cups sour cream Adding depth and a slight tang to the filling.
0.5 cups sugar To balance the richness of the cream cheese.
2 large eggs Binding everything together and providing structure.
1 teaspoon vanilla extract Infusing a warm, inviting flavor into the batter.
2 tablespoons lime juice Brightening the flavor profile with a zesty kick.
1 tablespoon lime zest Enhancing the lime flavor for a refreshing finish.
1 cup fresh blackberries The star ingredient that offers a burst of color and flavor.
1 tablespoon powdered sugar (for garnish) For a touch of sweetness and presentation.
Extra blackberries for topping To beautifully finish your cupcakes.

Method

Preparation

Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner and press it down to form a crust.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
Add the sour cream, eggs, vanilla extract, lime juice, and lime zest. Beat until combined and smooth.
Pour the cheesecake batter evenly into the cupcake liners, over the graham cracker crust, filling each about 3/4 full.
Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
Let the cupcakes cool to room temperature before transferring to the fridge to chill for at least 2 hours.
Before serving, garnish with extra blackberries and dust lightly with powdered sugar.

Notes

To achieve a silky smooth cheesecake filling, ensure your cream cheese is at room temperature before mixing. Avoid overmixing to prevent cracks. You can substitute frozen blackberries after thawing or use blueberries/raspberries if blackberries are out of season.