Blackberry Lime Cheesecake Cupcakes (Printable Version)
Soft, bite-sized cheesecakes layered with tangy lime and sweet blackberry, finished off with a dollop of whipped cream and more berries.
# What You'll Need:
→ For the Crust
01 -
1/4 cup melted butter
02 -
1 cup graham cracker crumbs
→ For the Filling
03 -
1/2 cup blackberry jam
04 -
1/4 cup fresh lime juice
05 -
1 tsp vanilla extract
06 -
2 large eggs
07 -
1/2 cup granulated sugar
08 -
16 oz cream cheese, softened
→ For the Topping
09 -
Extra blackberries and lime zest for topping
10 -
Zest of 1 lime (for garnish)
11 -
1/2 cup heavy cream
12 -
1/2 cup fresh blackberries
# Steps to Follow:
01 -
Stick those cupcakes in the fridge for at least 2 hours so all the flavors can mix together nicely before you dig in.
02 -
Heap a few fresh blackberries, some extra jam, and a sprinkle of lime zest on top of every cupcake right before serving.
03 -
Whip up the heavy cream in a medium bowl until it gets nice and fluffy with stiff peaks. Slather it over the cooled cupcakes.
04 -
Pop the cupcakes in your oven and bake for 20 to 25 minutes. You want the centers to look just set. Let them cool off fully.
05 -
Drop about a tablespoon of blackberry jam onto each crust, then pour the cream cheese filling over that into each liner.
06 -
Toss cream cheese and sugar in a big bowl. Beat those together till smooth, then add one egg, beat it in, then the other egg. Mix in lime juice and vanilla at the end.
07 -
Mix the graham cracker crumbs with your melted butter. Press this into each liner at the bottom of the muffin tin as your base.
08 -
Turn your oven to 325°F (160°C) and line your muffin tin with cupcake liners before you do anything else.
# Additional Notes:
01 -
Want a gluten-free choice? Just swap regular graham crackers for gluten-free ones in the crust.
02 -
Need dairy-free? Use plant-based cream cheese and coconut cream instead of the usual stuff. The end result might taste and feel a little different.
03 -
Soft cream cheese makes a big difference for smooth filling. Take it out of the fridge and let it get to room temperature first. If you use it cold, you'll get lumps.
04 -
Don't be impatient—let your cupcakes chill for at least 2 hours. It really helps set the filling and makes every bite taste better.
05 -
When zesting the lime, don't dig into the white part underneath. That's the pith and it'll add bitterness you don't want.