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Blackberry Lime Cheesecake Cupcakes Recipe

Blackberry Lime Cheesecake Cupcakes Recipe
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★★★★★

5 from 17 reviews

These Blackberry Lime Cheesecake Cupcakes are a delightful fusion of creamy cheesecake with a tangy lime twist and a vibrant blackberry swirl, all nestled on a buttery graham cracker crust. Perfectly portioned for individual servings, these cupcakes offer a refreshing and elegant dessert ideal for gatherings or weekend treats.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice (freshly squeezed)
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream

For the Blackberry Swirl:

  • 1 cup fresh or frozen blackberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

For Garnish (optional):

  • Whipped cream
  • Fresh blackberries
  • Extra lime zest

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Press about a tablespoon of this mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 minutes, then remove and allow them to cool.
  2. Make the blackberry swirl: Place the blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the blackberries release their juices and the mixture thickens slightly, about 5 to 7 minutes. Strain the mixture through a fine sieve to remove seeds and let it cool completely.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Stir in the lime zest, lime juice, vanilla extract, and sour cream until the batter is smooth and creamy.
  4. Assemble the cupcakes: Evenly distribute the cheesecake batter into the prepared muffin liners, filling each about three-quarters full. Spoon one teaspoon of the cooled blackberry sauce on top of each filled liner. Using a toothpick, gently swirl the sauce into the cheesecake batter to create a marbled design.
  5. Bake: Bake the cupcakes for 18 to 20 minutes, or until the centers are set but still have a slight jiggle. Turn off the oven and leave the cupcakes inside with the door slightly open to cool for one hour. After that, refrigerate the cupcakes for at least 3 hours or overnight to set fully.
  6. Garnish and serve: Before serving, optionally top each cheesecake cupcake with a dollop of whipped cream, a fresh blackberry, and a sprinkle of lime zest for an extra pop of flavor and presentation.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth cheesecake filling without lumps.
  • Ensure you do not overbake the cupcakes; the slight jiggle in centers ensures creamy texture.
  • Swirling the blackberry sauce gently prevents it from mixing completely, maintaining pretty marbling.
  • For best flavor, refrigerate the cupcakes for at least 3 hours or overnight.
  • These cupcakes can be stored in the refrigerator for up to 4 days.
  • Freeze leftovers without garnish for up to one month; thaw in the refrigerator before serving.

Nutrition

Keywords: Blackberry Lime Cheesecake Cupcakes, Cheesecake Cupcakes, Berry Desserts, Lime Desserts, Graham Cracker Crust, Summer Desserts

Find it online: https://maicook.com/blackberry-lime-cheesecake-cupcakes-recipe/