Blackberry Lime Cheesecake Cupcakes

If you love the combination of tangy citrus and sweet, juicy berries, then these Blackberry Lime Cheesecake Cupcakes will be your new favorite dessert! These individual-sized cheesecakes blend the creamy richness of classic cheesecake with the refreshing brightness of lime and the bold, fruity burst of blackberries. Whether you’re hosting a party, craving a sweet treat, or simply looking for a new baking adventure, these cupcakes are sure to impress. With a buttery graham cracker crust, silky smooth lime-infused cheesecake, and a gorgeous blackberry swirl, each bite is pure perfection. Let’s dive into this indulgent yet refreshing dessert!

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon lime zest

For the Blackberry Swirl:

• 1 cup fresh blackberries (or frozen, thawed)
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon lime juice
• 2 tablespoons water

For the Cheesecake Filling:

• 16 ounces (2 packages) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour

For Garnish (Optional):

• Whipped cream
• Fresh blackberries
• Lime zest
• Mint leaves

Preparation:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and lime zest. Mix until the crumbs are evenly coated.
3. Divide the mixture evenly among the cupcake liners, pressing down firmly to create a compact crust.
4. Bake for 5-6 minutes, then remove from the oven and let cool while preparing the filling.

Step 2: Make the Blackberry Swirl

1. In a small saucepan over medium heat, combine the blackberries, sugar, cornstarch, lime juice, and water.
2. Cook for about 5-7 minutes, stirring and mashing the berries until the mixture thickens into a sauce-like consistency.
3. Strain the blackberry mixture through a fine-mesh sieve to remove seeds, then set aside to cool.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing on low speed until just combined.
3. Stir in the vanilla extract, lime juice, lime zest, sour cream, and flour, mixing until smooth.

Step 4: Assemble the Cheesecake Cupcakes

1. Fill each cupcake liner with cheesecake batter, filling about 3/4 full.
2. Drop small dollops of the blackberry swirl mixture on top of each cheesecake.
3. Use a toothpick or skewer to gently swirl the blackberry sauce into the batter for a marbled effect.

Step 5: Bake and Cool

1. Bake the cheesecakes for 18-22 minutes, or until the centers are set but slightly jiggly.
2. Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for 10 minutes.
3. Transfer the muffin tin to a wire rack to cool completely, then refrigerate for at least 3-4 hours (preferably overnight) before serving.

Variations:

• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Vegan Option: Replace cream cheese with vegan cream cheese, eggs with a flaxseed or aquafaba substitute, and butter with coconut oil.
• Lemon Twist: Substitute lime with lemon for a different citrusy flavor.
• Mixed Berry Swirl: Instead of just blackberries, try a mix of raspberries, blueberries, and strawberries.

COOKING Note:

• Make sure the cream cheese is at room temperature to prevent lumps in the batter.
• Do not overmix the batter after adding eggs to keep the cheesecakes light and smooth.
• Baking in a water bath (placing a pan of hot water in the oven) helps prevent cracks in the cheesecakes.

Serving Suggestions:

• With Fresh Fruit: Top with fresh blackberries and a sprinkle of lime zest.
• With Whipped Cream: Add a dollop of whipped cream for extra indulgence.
• With Chocolate Drizzle: Drizzle melted white or dark chocolate for an elegant touch.
• As a Party Dessert: Arrange on a platter with mini forks for easy serving at gatherings.

Tips:

• Use a Food Processor: For an ultra-smooth cheesecake batter, blend ingredients in a food processor.
• Prevent Cracks: Don’t overbake the center should still have a slight jiggle.
• Chill Well: Cheesecake tastes best when chilled for at least 4 hours, so plan ahead.
• Store Properly: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 4 hours (including chilling time)

Nutritional Information (Per Serving):

• Calories: 220-250
• Protein: 4g
• Sodium: 160mg
• Carbohydrates: 24g
• Fat: 13g
• Sugar: 17g

FAQs:

Q: Can I make these ahead of time?
A: Yes! These cupcakes taste even better the next day. Store them in the fridge for up to 5 days.

Q: Can I freeze cheesecake cupcakes?
A: Absolutely! Wrap them individually in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Q: Why did my cheesecakes sink in the middle?
A: Sinking can happen if they’re overmixed or if the oven door is opened too soon during baking.

Q: Can I use bottled lime juice instead of fresh?
A: Fresh lime juice is recommended for the best flavor, but bottled juice can work in a pinch.

Q: How do I make these extra creamy?
A: Be sure to use full-fat cream cheese and mix just until combined overbeating can lead to a dense texture.

Conclusion:

These Blackberry Lime Cheesecake Cupcakes are a delightful balance of tangy, sweet, and creamy flavors in every bite. The combination of fresh lime and luscious blackberries makes for a dessert that’s as visually stunning as it is delicious. Whether you’re making them for a special occasion or just to satisfy a cheesecake craving, they’re guaranteed to impress. Try them today and enjoy a refreshing twist on classic cheesecake cupcakes!

 

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