introduction

This recipe makes small cheesecake cups with bright lime and sweet blackberries. You get a crumb base, a smooth lime cheesecake, and a soft berry top. You can make them for a small party or a quiet night at home. Try a different cheesecake idea like apple crisp mini cheesecakes for more small treats.

why make this recipe

You make this recipe for fresh fruit and a light creamy cake in one bite. The lime lifts the cream cheese and the blackberry adds jam like sweet and tart notes. These cups look nice on a plate and taste fresh. If you like fruity cheesecake bars, see this caramel apple cheesecake bar for another idea.

how to make Blackberry Lime Cheesecake Cupcakes

You make the crust, then add the cheesecake mix, bake, chill, and top with the blackberry jam. You mix the cream cheese until smooth and add eggs one by one. You cook the blackberries with sugar and lime until they thicken. Try a fun twist with a cinnamon sugar top like in this churro cheesecake idea.

Ingredients :

1 cup graham cracker crumbs, 3 tablespoons sugar, 1/4 teaspoon cinnamon (optional), 1/4 cup unsalted butter, melted, 16 oz (2 cups) cream cheese, softened, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/4 cup sour cream, 1 tablespoon fresh lime juice, Zest of 1 lime, 1 cup fresh blackberries (or frozen, thawed), 2 tablespoons granulated sugar, 1 tablespoon fresh lime juice
Also see a similar mix of ingredients in this caramel apple cheesecake bars recipe.

Directions :

Prepare the crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the crust: Divide the graham cracker mixture evenly among the cupcake liners, pressing it down firmly with the back of a spoon. Bake for 5-7 minutes, until set and lightly golden. Remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue mixing until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lime juice, and lime zest.
Fill the cupcake liners: Spoon the cheesecake batter over the cooled graham cracker crusts, filling each liner about 3/4 full.
Bake the cupcakes: Bake for 18-20 minutes, or until the cheesecake centers are set (they should only slightly jiggle when shaken). Turn off the oven, crack the oven door slightly, and allow the cupcakes to cool in the oven for 1 hour. Then transfer them to the fridge to cool completely for at least 2 hours or overnight.
Make the blackberry topping: While the cupcakes chill, prepare the blackberry topping. In a small saucepan, combine the blackberries, sugar, and lime juice. Cook over medium heat, mashing the blackberries as they cook, for about 5 minutes. Once the mixture thickens, remove from the heat and let it cool to room temperature. You can learn more about berry toppings in a cookie and cheesecake combo like salted caramel cheesecake cookies.
Top the cupcakes: Once the cupcakes are chilled, spoon a small amount of the blackberry topping onto each cheesecake cupcake.
Serve: Garnish with additional lime zest or fresh blackberries if desired. Serve immediately or store in the fridge until ready to serve.

how to serve Blackberry Lime Cheesecake Cupcakes

Serve cold from the fridge. Place one or two on a small plate. Add a few fresh blackberries or a thin wedge of lime for color. These cups go well with a small cup of coffee or tea.

how to store Blackberry Lime Cheesecake Cupcakes

Put the cupcakes in an airtight container. Store in the fridge for up to 4 days. You can freeze them for up to 1 month. Thaw in the fridge before you eat.

tips to make Blackberry Lime Cheesecake Cupcakes

Use room temperature cream cheese. It mixes smooth and has no lumps.
Do not overmix the batter after you add the eggs. Mix just until you see no streaks.
Press the crust firm so it holds when you lift the cupcake.
Cool the cups in the oven with the door open to stop cracks.
Make the berry topping ahead and cool it well so it does not make the cheesecake soggy.

variation (if any)

You can use raspberries instead of blackberries. You can swap lime for lemon for a softer taste. Add a thin layer of white chocolate on the crust for a sweet change.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw them first and drain extra juice. Then make the topping as written.

Q: Can I make mini cups?
A: Yes. Use a mini muffin tin. Bake less time, about 12-15 minutes. Watch the centers.

Q: Do I need sour cream?
A: Sour cream gives a small tang and smoothness. You can use plain yogurt if you must.

Q: How do I stop cracks?
A: Bake until set but still a little jiggle. Let them cool slowly in the oven with the door open for one hour.

Conclusion

For a similar idea in bar form, see this Blackberry Lime Cheesecake Bars – Charlotte Shares.

Blackberry Lime Cheesecake Cupcakes