Blackberry Lime Cheesecake Cupcakes Recipe

Introduction

These Blackberry Lime Cheesecake Cupcakes combine a tangy lime cream cheese filling with sweet blackberry jam and fresh berries for a delightful treat. Perfect for summer gatherings or any time you crave a fruity, creamy dessert in a convenient cupcake form.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup fresh lime juice
• 1/2 cup blackberry jam
• 1/2 cup fresh blackberries
• 1/2 cup heavy cream
• Zest of 1 lime (for garnish)
• Extra blackberries and lime zest for topping

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Step 2: In a small bowl, mix the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of each cupcake liner to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese with sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and fresh lime juice until fully combined.
4. Step 4: Spoon about a tablespoon of blackberry jam over each crust, then fill the liners with the cream cheese mixture on top.
5. Step 5: Bake for 20-25 minutes, or until the centers are just set. Remove from oven and let cool completely.
6. Step 6: In a separate bowl, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream over the cooled cupcakes.
7. Step 7: Garnish each cupcake with fresh blackberries, a dollop of extra blackberry jam, and a sprinkle of lime zest.
8. Step 8: Chill the cupcakes in the refrigerator for at least 2 hours before serving to let the flavors meld.

Tips & Variations

• For a gluten-free version, substitute graham cracker crumbs with gluten-free alternatives.
• To make the recipe dairy-free, use dairy-free cream cheese and replace heavy cream with coconut cream; expect slight changes in flavor and texture.
• Push the crust mixture firmly into the liners to prevent it from crumbling when eating.
• Use a piping bag for the whipped cream topping to create a more polished look.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They can be served chilled or at room temperature. If desired, gently rewhip the cream topping before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cupcakes benefit from chilling for at least 2 hours to let the flavors develop. You can prepare them a day in advance and keep them refrigerated until serving.

What can I substitute for lime juice if I don’t have any?

You can use fresh lemon juice as a substitute, although the flavor will be slightly different. Avoid bottled juice with added sugars for best results.

Blackberry Lime Cheesecake Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

These Blackberry Lime Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy lime-infused cheesecake filling, topped with luscious blackberry jam, fresh blackberries, and whipped cream. Perfectly portioned and bursting with fresh citrus and berry flavors, these delightful cupcakes are an easy-to-make dessert that impresses at any occasion.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 1/4 cup melted butter

Filling

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup fresh lime juice

Toppings

• 1/2 cup blackberry jam
• 1/2 cup fresh blackberries
• 1/2 cup heavy cream
• Zest of 1 lime (for garnish)
• Extra blackberries and lime zest for topping

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Prepare the Crust: In a small bowl, combine graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of each cupcake liner to form the base crust.
3. Make the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and fresh lime juice thoroughly.
4. Assemble the Cupcakes: Spoon about one tablespoon of blackberry jam onto each graham cracker crust, then fill the cupcake liners with the cream cheese mixture evenly on top of the jam layer.
5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecake centers are just set but not fully firm. Remove from oven and allow cupcakes to cool completely.
6. Prepare the Topping: In a medium bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream generously over the cooled cheesecake cupcakes.
7. Garnish: Decorate each cupcake with fresh blackberries, a dollop of extra blackberry jam, and sprinkle lime zest over the top for a fresh citrus aroma.
8. Chill: Refrigerate the cupcakes for at least 2 hours before serving to let the flavors meld and the texture set perfectly.

Notes

• For a gluten-free version, substitute regular graham cracker crumbs with gluten-free graham cracker crumbs.
• To make dairy-free, use dairy-free cream cheese and replace heavy cream with coconut cream; note texture and flavor may vary slightly.
• Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
• Do not overbake to maintain a creamy texture; centers should be just set.
• Chilling time is essential for the best flavor and texture.

Keywords: blackberry lime cheesecake cupcakes, graham cracker crust, lime cheesecake, berry topped cupcakes, easy dessert