Introduction to Blackberry Lime Cheesecake Cupcakes

Hey there, fellow food lovers! If you’re looking for a delightful treat that’s both easy to make and sure to impress, let me introduce you to my Blackberry Lime Cheesecake Cupcakes. These little gems are creamy, tangy, and bursting with flavor. They’re perfect for a quick dessert after a busy day or a sweet surprise for your loved ones. Trust me, once you take a bite, you’ll be hooked! Plus, they’re a fun twist on traditional cheesecake, making them a must-try for any occasion.

Why You’ll Love This Blackberry Lime Cheesecake Cupcakes

These Blackberry Lime Cheesecake Cupcakes are a dream come true for busy bakers like me! They come together quickly, making them perfect for last-minute gatherings or a sweet craving. The creamy cheesecake filling paired with the zesty lime and luscious blackberry topping creates a flavor explosion that dances on your taste buds. Plus, they’re portioned perfectly, so you can indulge without the guilt. What’s not to love?

Ingredients for Blackberry Lime Cheesecake Cupcakes

Let’s gather our ingredients for these delightful Blackberry Lime Cheesecake Cupcakes! Each component plays a vital role in creating that creamy, dreamy texture and vibrant flavor.

Graham cracker crumbs: These form the buttery crust. You can also use digestive biscuits for a slightly different flavor.
Sugar: A little sweetness for the crust and filling. You can adjust it based on your taste preferences.
Unsalted butter: This adds richness to the crust. Make sure it’s melted for easy mixing.
Cream cheese: The star of the show! It gives the cupcakes their creamy texture. Use full-fat for the best results.
Granulated sugar: This sweetens the cheesecake filling. You can swap it with a sugar alternative if desired.
Eggs: They help bind everything together and create that perfect cheesecake consistency.
Sour cream: Adds a tangy flavor and creaminess to the filling. Greek yogurt can be a good substitute.
Vanilla extract: A splash of vanilla enhances the overall flavor. Always opt for pure vanilla for the best taste.
Lime juice: Freshly squeezed lime juice brings a zesty kick that pairs beautifully with blackberries.
Lime zest: This adds an aromatic citrus note, elevating the flavor profile of the cupcakes.
Fresh blackberries: These are used for the topping. You can also use frozen blackberries if fresh ones aren’t available.
Cornstarch: This thickens the blackberry sauce, giving it a glossy finish.
Water: Helps in cooking the blackberry sauce to the right consistency.
Fresh blackberries and lime zest (for garnish): These add a beautiful touch to your finished cupcakes.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing!

How to Make Blackberry Lime Cheesecake Cupcakes

Step 1: Preheat and Prepare

First things first, let’s get that oven preheating to 325°F (160°C). While it warms up, grab a muffin tin and line it with cupcake liners. This will make it super easy to pop those delicious Blackberry Lime Cheesecake Cupcakes out later. Trust me, you’ll want to keep things tidy!

Step 2: Make the Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until everything is well mixed and resembles wet sand. Now, take about 1–2 tablespoons of this mixture and press it firmly into the bottom of each cupcake liner. Bake the crusts for about 5 minutes, then set them aside to cool slightly. This crust is the perfect base for our creamy filling!

Step 3: Prepare the Cheesecake Filling

In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed to keep it fluffy. Next, stir in the sour cream, vanilla extract, lime juice, and lime zest. This mixture is where the magic happens! Spoon the cheesecake filling over the cooled crusts, filling each about three-quarters full. You’re almost there!

Step 4: Bake the Cupcakes

Now it’s time to bake! Place the filled muffin tin in the oven and bake for 18–20 minutes. You want the centers to be set but still slightly jiggly. Once done, let them cool in the pan for a bit before transferring them to the fridge. Refrigerate for at least 2 hours, or overnight if you can wait!

Step 5: Make the Blackberry Topping

While the cupcakes chill, let’s whip up that luscious blackberry topping. In a saucepan, combine fresh blackberries, sugar, cornstarch, and water. Cook over medium heat, stirring gently until the mixture thickens and becomes glossy. Once thickened, stir in a splash of lime juice for that extra zing. Let it cool completely before topping your cupcakes.

Step 6: Assemble and Garnish

Finally, it’s time to bring it all together! Spoon the cooled blackberry topping generously over each cheesecake cupcake. For that finishing touch, garnish with fresh blackberries and a sprinkle of lime zest. Your Blackberry Lime Cheesecake Cupcakes are now ready to shine!

Tips for Success

Make sure your cream cheese is at room temperature for a smooth filling.
Don’t overmix the batter; mix just until combined to keep it light and fluffy.
For a sweeter topping, adjust the sugar in the blackberry sauce to your liking.
Refrigerate the cupcakes overnight for the best flavor and texture.
Use a cookie scoop for even filling distribution in the crusts.

Equipment Needed

Muffin tin: A standard 12-cup muffin tin works perfectly. You can use silicone molds for easy removal.
Cupcake liners: These help keep your cupcakes intact. If you’re out, greasing the tin works too!
Mixing bowls: A couple of medium-sized bowls will do for mixing the crust and filling.
Electric mixer: A hand mixer is great, but a whisk works if you’re feeling strong!
Saucepan: A small saucepan is needed for making the blackberry topping.

Variations

Fruit Swap: Try using raspberries or strawberries instead of blackberries for a different fruity twist.
Gluten-Free Option: Substitute graham cracker crumbs with gluten-free cookies or almond flour for a gluten-free crust.
Vegan Version: Use vegan cream cheese and replace eggs with flaxseed meal mixed with water for a plant-based alternative.
Chocolate Lovers: Add cocoa powder to the cheesecake filling for a chocolatey version of these cupcakes.
Mini Cheesecakes: Use a mini muffin tin for bite-sized treats that are perfect for parties or gatherings.

Serving Suggestions

Pair these cupcakes with a dollop of whipped cream for extra creaminess.
Serve alongside a refreshing mint tea or a zesty limeade to complement the flavors.
For a beautiful presentation, arrange the cupcakes on a tiered stand with fresh blackberries scattered around.
Consider adding a sprig of mint on top for a pop of color and freshness.

FAQs about Blackberry Lime Cheesecake Cupcakes

Can I make these Blackberry Lime Cheesecake Cupcakes ahead of time?

Absolutely! These cupcakes can be made a day in advance. Just store them in the refrigerator after they cool. This actually enhances the flavors, making them even more delicious!

What can I use instead of fresh blackberries?

If fresh blackberries aren’t available, frozen blackberries work just as well. Just make sure to thaw and drain them before cooking for the topping.

How do I store leftover cupcakes?

Store any leftover Blackberry Lime Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh for about 3-4 days, but I doubt they’ll last that long!

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without the topping. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw them in the fridge and add the blackberry topping fresh!

What’s the best way to serve these cupcakes?

For the best experience, serve these Blackberry Lime Cheesecake Cupcakes chilled. They’re delightful on their own, but a dollop of whipped cream or a scoop of vanilla ice cream takes them to the next level!

Final Thoughts

Making these Blackberry Lime Cheesecake Cupcakes is more than just baking; it’s about creating sweet memories. Each bite is a delightful blend of creamy cheesecake and zesty lime, topped with a luscious blackberry sauce that dances on your palate. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes bring joy to any table. I love how they’re easy to whip up yet feel so indulgent. So, gather your ingredients, roll up your sleeves, and let the magic happen. You won’t just make cupcakes; you’ll create smiles and happy hearts!

Blackberry Lime Cheesecake Cupcakes are a must-try!

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Author: Claire Weston
Total Time: 2 hours 55 minutes (including cooling time)
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and creamy Blackberry Lime Cheesecake Cupcakes topped with a fresh blackberry sauce.

Ingredients

Scale

1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup sugar
½ cup unsalted butter, melted
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract
1 tbsp lime juice
1 tsp lime zest
2 cups fresh blackberries
½ cup sugar
1 tbsp cornstarch
2 tbsp water
1 tsp lime juice
Fresh blackberries (for garnish)
Lime zest (for garnish)

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Instructions

Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1–2 tbsp mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla, lime juice, and zest. Spoon filling over crusts, filling each about ¾ full.
Bake for 18–20 minutes, until centers are set but slightly jiggly. Cool in the pan, then refrigerate for at least 2 hours (or overnight).
In a saucepan, combine blackberries, sugar, cornstarch, and water. Cook over medium heat, stirring until thickened and glossy. Stir in lime juice. Cool completely before topping cheesecakes.
Spoon blackberry topping over each cheesecake cupcake. Garnish with fresh blackberries and a sprinkle of lime zest.

Notes

For best results, refrigerate the cupcakes overnight before serving.
Feel free to adjust the sweetness of the blackberry topping to your taste.
These cupcakes can be made a day in advance.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg