Blackberry Lime Cheesecake Cupcakes
Mini cheesecake cupcakes with a graham cracker crust, lime-infused creamy filling, and a vibrant blackberry swirl. Perfectly tangy, sweet, and creamy.
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter melted
- Cheesecake Filling:
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lime juice
- 1 tbsp lime zest
- Blackberry Swirl:
- 1 cup fresh blackberries
- 2 tbsp sugar
- 1 tbsp lime juice
Instructions
- Preheat oven to 325°F (163°C). Line muffin tin with paper liners.
- Make crust by mixing crumbs, sugar, and butter. Press into liners and bake for 5 minutes.
- Cook blackberry swirl in a saucepan until soft and thickened. Strain to remove seeds.
- Beat cheesecake filling: cream cheese, sugar, eggs, vanilla, lime juice, and zest.
- Assemble: fill each liner with batter, top with blackberry sauce, and swirl.
- Bake for 18–22 minutes, until centers are set.
- Cool at room temp, then refrigerate for at least 2 hours before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Fresh lime juice and zest are essential for bold citrus flavor.
- Straining the blackberry compote makes a smoother swirl.
- These can be frozen and thawed overnight in the fridge.