If you love cheesecake but want an easy-to-serve, portable version, these Blackberry Lime Cheesecake Cupcakes are the perfect solution! Combining the tangy freshness of lime with the sweet, slightly tart flavor of blackberries, these cheesecake cupcakes are both refreshing and indulgent. The creamy cheesecake filling sits on a buttery graham cracker crust, and the blackberry swirl adds a beautiful, fruity touch.
These mini cheesecakes are ideal for parties, gatherings, or just an elegant dessert to enjoy at home. Best of all, they’re easy to make and don’t require a water bath like traditional cheesecake. Whether you’re a cheesecake lover or a fan of fruity desserts, this Blackberry Lime Cheesecake Cupcakes recipe will quickly become a favorite!
Why You’ll Love This Recipe
✔ Perfect Balance of Sweet & Tart – The zesty lime pairs beautifully with the juicy, slightly tart blackberries, creating a refreshing, well-balanced flavor profile.
✔ Rich & Creamy Texture – The smooth cheesecake filling is incredibly luscious, complemented by a buttery graham cracker crust.
✔ Easy to Make – No complicated steps! This recipe is straightforward, beginner-friendly, and doesn’t require a water bath.
✔ Visually Stunning – The marbled blackberry swirl creates a beautiful presentation, making these cupcakes perfect for any special occasion.
✔ Portable & Individual Servings – No slicing needed! These mini cheesecakes are great for parties, picnics, or meal prep.
✔ Make-Ahead Friendly – These cupcakes taste even better after chilling, making them a perfect make-ahead dessert for gatherings.
✔ Customizable – Swap blackberries for raspberries, strawberries, or blueberries, or try a chocolate crust for a new twist!
✔ Crowd Favorite – Whether for a birthday, holiday, or just a weekend treat, these cheesecake cupcakes always impress!
Ingredients (Makes 12 Cupcakes)
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lime juice (about 2-3 limes)
- 1 tablespoon lime zest
For the Blackberry Swirl:
- 1 cup fresh blackberries
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to form the crust.
- Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.
Step 2: Make the Blackberry Swirl
- In a small saucepan, combine blackberries, sugar, and lime juice.
- Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and strain through a fine-mesh sieve to remove the seeds, pressing down to extract as much juice as possible.
- Set the blackberry sauce aside to cool.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix in vanilla extract, lime juice, and lime zest until fully combined.
- Spoon the cheesecake filling over the prepared crusts, filling each about ¾ full.
Step 4: Create the Swirl and Bake
- Dot the top of each cheesecake with small spoonfuls of the blackberry sauce.
- Use a toothpick or skewer to gently swirl the sauce into the cheesecake batter, creating a marbled effect.
- Bake for 18-22 minutes, or until the centers are just set and slightly jiggly.
- Avoid overbaking—cheesecakes will firm up as they cool.
Step 5: Cool & Chill
- Allow cheesecakes to cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving for the best texture.
Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap cheesecakes individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Tips for the Best Blackberry Lime Cheesecake Cupcakes
✔ Use Fresh Lime Juice: Bottled lime juice won’t have the same bright, fresh flavor.
✔ Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
✔ Don’t Overmix: Overbeating the batter can cause cracks in the cheesecake.
✔ Cool Gradually: Let cheesecakes cool slowly to prevent sinking.
✔ Extra Garnish: Top with whipped cream, fresh blackberries, and extra lime zest before serving!
Variations to Try
✔ Raspberry Lime Cheesecake Cupcakes – Swap blackberries for raspberries for a slightly sweeter and tangy twist.
✔ Blueberry Lemon Cheesecake Cupcakes – Use blueberries instead of blackberries and replace lime with lemon zest and juice for a bright citrusy flavor.
✔ Chocolate Crust Cheesecake Cupcakes – Replace graham cracker crumbs with crushed chocolate cookies for a rich, chocolatey base.
✔ Coconut Lime Cheesecake Cupcakes – Stir ½ cup shredded coconut into the cheesecake batter for a tropical touch.
✔ Spiced Cheesecake Cupcakes – Add ½ teaspoon cinnamon and a pinch of nutmeg to the graham cracker crust for a warm, spiced twist.
✔ Nutty Cheesecake Cupcakes – Fold in ¼ cup chopped pecans or walnuts into the crust for an extra crunch.
✔ Dairy-Free Version – Use vegan cream cheese and a dairy-free butter substitute for a lactose-free option.
✔ Mini Cheesecake Bites – Instead of making cupcakes, use a mini muffin tin for bite-sized treats—perfect for parties!
Frequently Asked Questions
Can I use frozen blackberries?
Yes! Just thaw them first and drain any excess liquid before making the sauce.
Why did my cheesecakes sink?
This can happen if they’re overmixed or cooled too quickly. Allow gradual cooling.
Can I make these without the blackberry swirl?
Absolutely! You can leave them plain or add a different fruit topping.
How do I know when they’re done baking?
The centers should be slightly jiggly but set. They will firm up when cooled.
Final Thoughts
These Blackberry Lime Cheesecake Cupcakes are a show-stopping dessert that’s as beautiful as it is delicious. The sweet blackberries, zesty lime, and creamy cheesecake filling create a flavor combination that is both refreshing and indulgent.
Perfect for spring and summer gatherings, these mini cheesecakes are sure to impress! Whether you’re making them for a special occasion or just because you love cheesecake, this recipe is a must-try.
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🫐 Blackberry Lime Cheesecake Cupcakes – A Tangy, Sweet Delight! 🍋
- Total Time: 35 minutes
- Yield: 12 Cupcakes
Description
These Blackberry Lime Cheesecake Cupcakes are the perfect bite-sized treat—creamy, zesty, and swirled with fresh blackberry goodness! With a buttery graham cracker crust, velvety cheesecake filling, and a vibrant blackberry swirl, they’re as stunning as they are delicious. Ready to impress? Let’s get baking!
Ingredients
For the Crust:
✅ 1 cup graham cracker crumbs
✅ 2 tbsp granulated sugar
✅ ¼ cup unsalted butter, melted
For the Cheesecake Filling:
✅ 16 oz cream cheese, softened
✅ ⅔ cup granulated sugar
✅ 2 large eggs
✅ 1 tsp vanilla extract
✅ ¼ cup fresh lime juice (about 2-3 limes)
✅ 1 tbsp lime zest
For the Blackberry Swirl:
✅ 1 cup fresh blackberries
✅ 2 tbsp granulated sugar
✅ 1 tbsp lime juice
Instructions
1️⃣ Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2️⃣ In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3️⃣ Divide the mixture evenly among muffin cups, pressing firmly into the bottoms.
4️⃣ Bake for 5 minutes, then let cool while preparing the filling.
5️⃣ In a small saucepan, cook blackberries, sugar, and lime juice over medium heat for 5-7 minutes, stirring occasionally.
6️⃣ Strain through a fine-mesh sieve to remove seeds and set aside to cool.
7️⃣ Beat cream cheese and sugar until smooth.
8️⃣ Add eggs one at a time, mixing well after each. Stir in vanilla, lime juice, and lime zest.
9️⃣ Spoon cheesecake filling over crusts, filling each ¾ full.
🔟 Drop small spoonfuls of the blackberry sauce on top of each cupcake.
1️⃣1️⃣ Use a toothpick or skewer to swirl the sauce into the cheesecake for a marbled effect.
1️⃣2️⃣ Bake for 18-22 minutes, until centers are just set and slightly jiggly.
1️⃣3️⃣ Let cool, then refrigerate for at least 2 hours before serving.
Notes
🌡️ Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 280 kcal per cupcake
- Sugar: 20g per cupcake
- Fat: 17g per cupcake
- Carbohydrates: 29g per cupcake
- Protein: 4g per cupcake