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