Description
These Blackberry Lime Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy, tangy lime-infused cheesecake filling, topped with a fresh blackberry compote. Perfectly portioned for mini indulgences, these cupcakes offer a delightful balance of sweet and tart flavors, ideal for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- Zest of 1 lime
Blackberry Topping
- 1 cup fresh blackberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the crust: Divide the graham cracker mixture evenly among the cupcake liners, pressing it down firmly with the back of a spoon. Bake for 5-7 minutes, until set and lightly golden. Remove from the oven and set aside to cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue mixing until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lime juice, and lime zest.
- Fill the cupcake liners: Spoon the cheesecake batter over the cooled graham cracker crusts, filling each liner about 3/4 full.
- Bake the cupcakes: Bake for 18-20 minutes, or until the cheesecake centers are set (they should only slightly jiggle when shaken). Turn off the oven, crack the oven door slightly, and allow the cupcakes to cool in the oven for 1 hour. Then transfer them to the fridge to cool completely for at least 2 hours or overnight.
- Make the blackberry topping: While the cupcakes chill, prepare the blackberry topping. In a small saucepan, combine the blackberries, sugar, and lime juice. Cook over medium heat, mashing the blackberries as they cook, for about 5 minutes. Once the mixture thickens, remove from the heat and let it cool to room temperature.
- Top the cupcakes: Once the cupcakes are chilled, spoon a small amount of the blackberry topping onto each cheesecake cupcake.
- Serve: Garnish with additional lime zest or fresh blackberries if desired. Serve immediately or store in the fridge until ready to serve.
Notes
- Ensure cream cheese is softened to prevent lumps in the cheesecake filling.
- The optional cinnamon adds warmth to the crust but can be omitted or replaced with nutmeg.
- Letting the cupcakes cool gradually in the oven helps prevent cracking.
- For best flavor, prepare the blackberry topping fresh before serving.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
