introduction
This is a small, bright dessert. You make a crunchy base, a soft lime cheesecake, and a sweet blackberry top. The cups look nice and taste fresh. Try them when you want a small sweet treat or a bright dessert for guests. You can also look at a simple idea for small cakes like these https://www.alldelicioushomemade.com/apple-crisp-mini-cheesecakes/ to see a similar size and feel.
why make this recipe
You make this recipe because it is fresh and simple. The lime gives a sharp taste and the blackberries give a sweet note. You can make them ahead and chill them. They look pretty for a party. If you like cheesecake bars or other small cakes, you may enjoy a rich bar version too, like these easy cheesecake bars https://www.alldelicioushomemade.com/caramel-apple-cheesecake-bars-2/.
how to make Blackberry Lime Cheesecake Cupcakes
We keep each step clear and small. You make the crust, then the cheese filling, and then the blackberry swirl. You bake in a muffin tin so each cup is a single serving. Use soft cream cheese and do not over mix. If you want a warm spice twist, look at a different cheesecake idea like this churro style for more ways to change the base https://www.alldelicioushomemade.com/churro-cheesecake/.
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
- For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers.
- To make this recipe dairy-free, use dairy-free cream cheese and coconut cream instead of heavy cream. Keep in mind that the flavor and texture may vary slightly.
For another bar or cup style idea that uses similar steps, you can read this cheesecake bars recipe for ideas https://www.alldelicioushomemade.com/caramel-apple-cheesecake-bars-3/.
Directions :
Step 1: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or use silicone cups.
Step 2: Prepare the muffin tin by pressing one to two tablespoons of graham cracker crumbs into the bottom of each cup. Use the back of a spoon to press them down. Chill while you make the filling.
Step 3: Make the crust: mix the graham crumbs with the melted butter until the crumbs look like wet sand. Press into the cups as above.
Step 4: Create the cheesecake filling: in a bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time and beat gently. Stir in vanilla and lime juice until the mix is even.
Step 5: Assemble the cupcakes: spoon the cheesecake filling over the crust in each cup, filling about three quarters full. Drop a small spoon of blackberry jam on top of each. Use a toothpick to swirl the jam through the top of the cheese. Add a few whole blackberries to some cups if you like.
Step 6: Bake the cupcakes for about 18–22 minutes, until the edges set but the center still holds a small jiggle. Turn off the oven and let the cupcakes sit in the oven for 10 minutes to cool slowly. Then move them to a wire rack to cool completely.
Step 7: Whip the topping: pour the heavy cream in a cold bowl and whisk until soft peaks form. You can add a little sugar if you like. Pipe or spoon a small dollop onto each cooled cupcake.
Step 8: Garnish and chill: add lime zest and extra blackberries on top. Chill the cupcakes for at least 2 hours so the texture firms and the flavors set.
how to serve Blackberry Lime Cheesecake Cupcakes
Serve these cups cold. Place one on a small plate and add a fresh blackberry and a bit of lime zest on top. They pair well with tea or a light coffee. For a plate for guests, place three on a dish with a few mint leaves.
how to store Blackberry Lime Cheesecake Cupcakes
Cover the cupcakes with plastic wrap or keep them in an airtight box. Store them in the fridge for up to 4 days. You can freeze them for up to one month. Thaw in the fridge before serving.
tips to make Blackberry Lime Cheesecake Cupcakes
- Soften the cream cheese well so you get a smooth mix.
- Do not over mix after you add eggs to avoid air, which can make cracks.
- Use room temperature eggs for a smooth fill.
- Chill the crust in the tin so it stays tight when you add the filling.
- For a nicer top, pipe the whipped cream after the cups cool.
- If you want a sweet crunch, try a cookie crumb top from a cookie idea like these salted caramel cookie swaps https://www.alldelicioushomemade.com/copycat-crumbl-salted-caramel-cheesecake-cookies-2/.
variation (if any)
- Make mini tarts by using a tart pan and bake for a shorter time.
- Add a lime curd swirl instead of jam for more lime taste.
- Use raspberries or a mixed berry jam if you do not have blackberries.
- For a dairy-free version, use plant cream and dairy-free cream cheese; the taste will change a bit.
FAQs
Q: Can I make these ahead?
A: Yes. Make them a day ahead and keep them in the fridge. They taste even better after a few hours.
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first to avoid extra water in the cups.
Q: How do I keep the tops from cracking?
A: Do not over bake. Cool them slowly by leaving them in the oven with the door closed for 10 minutes after you turn it off.
Q: Can I double the recipe?
A: Yes. Bake in two pans or for more batches.
Q: Can I make this without a mixer?
A: Yes. Use a strong spoon and beat by hand until smooth, but it will take more time.
Conclusion
For another take on blackberry and lime in a bar form, see this recipe for Blackberry Lime Cheesecake Bars – Charlotte Shares: Blackberry Lime Cheesecake Bars – Charlotte Shares.
Print
Blackberry Lime Cheesecake Cupcakes
- Total Time: 37 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A refreshing and bright dessert featuring a crunchy graham cracker crust, soft lime cheesecake filling, and a sweet blackberry topping.
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
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or use silicone cups.
- Prepare the muffin tin by pressing one to two tablespoons of graham cracker crumbs into the bottom of each cup. Chill while you make the filling.
- Mix the graham crumbs with the melted butter until the crumbs look like wet sand. Press into the cups as above.
- In a bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time and beat gently. Stir in vanilla and lime juice until the mix is even.
- Spoon the cheesecake filling over the crust in each cup, filling about three quarters full. Drop a small spoon of blackberry jam on top of each and swirl with a toothpick. Add whole blackberries if desired.
- Bake for about 18–22 minutes, until the edges set but the center still jiggles. Let the cupcakes cool in the oven for 10 minutes, then move to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form. Pipe or spoon a small dollop onto each cooled cupcake.
- Add lime zest and extra blackberries on top. Chill for at least 2 hours before serving.
Notes
For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers. For a dairy-free version, use dairy-free cream cheese and coconut cream instead of heavy cream. Chill the crust to keep it tight when adding the filling.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
