Description
Indulge in these decadent Blackberry Lime Cheesecake Cupcakes that perfectly balance the sweetness of blackberries with a zesty lime twist. A delightful treat for any occasion, these creamy cupcakes are a must-try for dessert lovers.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lime
- juice of 1 lime
- 1 cup fresh blackberries, plus extra for garnish
For the topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- lime zest for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lime zest, and lime juice until fully incorporated. Gently fold in the blackberries.
- Make the topping: Whip heavy cream with powdered sugar until stiff peaks form. Top each cupcake with whipped cream, blackberries, and lime zest before serving.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust.
Spoon the cheesecake filling evenly over the crusts. Bake for 20-25 minutes until set but slightly jiggly. Cool, then refrigerate for at least 3 hours.
Notes
- Use fresh blackberries for best texture and flavor.
- Avoid overbaking to prevent cracking.
- Adjust lime zest to taste for a citrus aroma.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
