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)
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