Description
Indulgent blackberry lime cheesecake cupcakes blend tangy citrus with sweet berry notes in a creamy, irresistible dessert. Luxurious layers of flavor melt together, creating a perfect balance that beckons you to savor each delightful bite.
Ingredients
Scale
Cake Base:
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 cup sour cream
- 2 tbsp lime zest
- 3 tbsp fresh lime juice
Blackberry Topping:
- 1.5 cups fresh blackberries
- 0.25 cup granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tbsp lime juice
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar until thoroughly combined and crumbly.
- Press the crumb mixture firmly into the bottom of each cupcake liner, creating a compact base.
- Beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing well after each addition.
- Blend in vanilla extract, sour cream, lime zest, and lime juice until the mixture is uniform and silky.
- Pour the cheesecake batter evenly over the graham cracker crust in each liner.
- Bake for 18-22 minutes until centers are almost set but slightly jiggly.
- Remove from oven and let cool completely at room temperature.
- Combine blackberries, sugar, water, cornstarch, and lime juice in a saucepan.
- Simmer the blackberry mixture over medium heat, stirring constantly until thickened and glossy, about 5-7 minutes.
- Allow blackberry topping to cool to room temperature.
- Spoon the blackberry sauce over the cooled cheesecake cupcakes.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and set.
Notes
- Prevent cracking by avoiding overmixing the cheesecake batter and baking in a water bath for even, gentle heat distribution.
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and consistent texture.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Make ahead and freeze individual cupcakes for up to 2 weeks, wrapping tightly in plastic wrap to maintain freshness and prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 18-22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg