Decadent Blackberry Lime Cheesecake Cupcakes

Name: Decadent Blackberry Lime Cheesecake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1/4 cup melted butter; 2 packages (8 oz each) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1/4 cup fresh lime juice; Zest of 1 lime; 1/2 cup blackberry puree (fresh or frozen blackberries blended); Fresh blackberries for garnish

Isabella

🌟Life, Love, and Gastronomy 🍷

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These decadent blackberry lime cheesecake cupcakes are a heavenly treat that combines tangy lime and sweet blackberry in a smooth, creamy cheesecake filling. The bite-sized cupcakes are topped with a graham cracker crust, making them perfect for any occasion. Whether you’re preparing for a celebration or simply craving a sweet indulgence, these cupcakes will definitely satisfy your dessert cravings.

Why You’ll Love This Recipe

I love this recipe because it’s an irresistible balance of tart and sweet flavors. The creamy cheesecake filling melts in my mouth, while the tangy lime adds a refreshing twist, perfectly complemented by the sweet, rich blackberry puree. The graham cracker crust provides a crunchy contrast to the smooth texture of the cheesecake. These cupcakes are simple to make, and the portion size is ideal for sharing or enjoying as a personal treat. Plus, they’re incredibly versatile – I can serve them at a casual gathering or a special occasion and know that they’ll impress everyone.

Ingredients

1 cup graham cracker crumbs

1/4 cup melted butter

2 packages (8 oz each) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

1/4 cup fresh lime juice

Zest of 1 lime

1/2 cup blackberry puree (fresh or frozen blackberries blended)

Fresh blackberries for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat my oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, I combine the graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand. I press a spoonful of this mixture into the bottom of each muffin liner, using the back of a spoon to compact it. Then, I bake for 8-10 minutes and set the crust aside to cool.

In a large bowl, I beat the cream cheese and sugar together until smooth and creamy.

I add the eggs one at a time, making sure to beat well after each addition.

Next, I stir in the vanilla extract, lime juice, and lime zest.

I divide the cheesecake batter evenly among the muffin cups, placing it on top of the cooled graham cracker crusts.

After that I spoon about 1 tablespoon of blackberry puree onto each cupcake and swirl gently with a toothpick or knife to create a marbled effect.

Then I bake the cupcakes for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.

I let the cupcakes cool completely in the tin before refrigerating for at least 2 hours.

Just before serving, I top the cupcakes with fresh blackberries.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 2 hours 35 minutes

Servings: 12 cupcakes

Variations

Fruit variations: If I don’t have blackberries on hand, I can easily swap them for raspberries or strawberries for a slightly different flavor profile.

Add-ins: For a little extra flair, I might add some white chocolate chips or a drizzle of honey on top of the cupcakes before serving.

Lime alternative: I could substitute the lime with lemon juice and zest for a tangier twist.

Crust alternatives: If I prefer a gluten-free version, I can use gluten-free graham cracker crumbs or even a crushed almond flour crust.

Storage/Reheating

These cheesecake cupcakes can be stored in the refrigerator for up to 5 days. I’ll make sure to cover them tightly to prevent them from absorbing any other odors in the fridge. If I need to reheat them, I can remove them from the fridge and let them sit at room temperature for a few minutes. However, they’re best served chilled for a creamy and refreshing bite.

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FAQs

Can I use store-bought blackberry puree?

Yes, I can absolutely use store-bought blackberry puree if I’m looking to save time. Just make sure it’s 100% pure blackberry without added sugar or preservatives.

Can I make these cupcakes ahead of time?

Definitely! In fact, I recommend making them a day or two in advance, as they need at least 2 hours in the fridge to set properly.

Can I freeze these cheesecake cupcakes?

Yes, I can freeze these cupcakes! After they’ve cooled completely, I’ll wrap each one individually in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to 2 months. To serve, I simply thaw them in the fridge for a few hours.

Can I make this recipe in a regular cheesecake pan instead of cupcakes?

Yes, I can adjust the recipe to bake in a standard cheesecake pan instead of using muffin tins. The baking time will be longer, around 40-50 minutes, depending on the size of the pan. I’ll want to keep an eye on the edges and check for a slight jiggle in the center when it’s done.

Can I use a different type of crust?

Of course! If graham cracker crust isn’t my thing, I can substitute it with crushed Oreos or even a simple cookie crust made with my favorite sweet biscuits.

Conclusion

These blackberry lime cheesecake cupcakes are a delightful and sophisticated dessert that I’m sure everyone will love. They’re so easy to make and offer a perfect balance of tangy lime, sweet blackberry, and creamy cheesecake, all wrapped up in a delicious graham cracker crust. Whether I’m serving them at a special event or enjoying them as a treat at home, these cupcakes are guaranteed to satisfy my sweet tooth and leave everyone asking for the recipe.

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