introduction

This easy cupcake brings sweet blackberries and bright lime to a small cheesecake. You can make it for a week night or a calm party. Try a small bite idea like mini cheesecakes to see a like snack.

why make this recipe

You get a soft crust, a rich cream layer, and fresh fruit in one cup. This mix of sweet and tart feels fresh. You can make them ahead and take them to a friend. For other simple bars, see a quick cheesecake bars idea.

how to make Blackberry Lime Cheesecake Cupcakes

We make a crust, then a cream cheese mix, and then add berry swirls. You bake each cup and chill them. Try a spice twist like a churro cheesecake for a change of spice.

Ingredients :

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1/4 cup lime juice
1 cup blackberries, mashed
1 tablespoon lime zest
Fresh blackberries and lime slices for garnish
You can use a sweet cookie for the crust like a salted caramel cookie if you like.

Directions :

Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each liner to form a crust.
In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Add in eggs one at a time, mixing well after each addition.
Stir in sour cream, lime juice, and lime zest until well combined.
Pour the cream cheese mixture over the crusts, filling each cup about 2/3 full.
Drop spoonfuls of mashed blackberries onto the cheesecake batter and use a toothpick to swirl gently.
Bake for 18-20 minutes or until the centers are set. Remove from oven and let cool.
Once cooled, refrigerate for at least 2 hours before serving.
Garnish with fresh blackberries and lime slices before serving.

how to serve Blackberry Lime Cheesecake Cupcakes

Serve cold right from the fridge. Add a fresh berry on top and a thin lime slice. These work well on a small plate with tea. For more party style ideas, see cheesecake bar ideas.

how to store Blackberry Lime Cheesecake Cupcakes

Cool them fully then put them in a tight box. Keep in the fridge for up to 4 days. Do not leave them on the counter more than two hours. Freeze for up to one month on a flat tray, then wrap each cup.

tips to make Blackberry Lime Cheesecake Cupcakes

Press the crust hard so it does not fall apart.
Use room temperature cream cheese for a smooth mix.
Mash blackberries fine for easy swirls.
Do not overbake. The center should look set but still soft.
Chill well before you cut or serve.

variation (if any)

Use raspberries instead of blackberries.
Add a little lime zest to the crust for a bright note.
Swap the graham crumbs for cookie crumbs for a richer crust.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw them first and drain extra juice, then mash.

Q: Can I make these ahead?
A: Yes. Make and chill up to four days. You can also freeze them.

Q: Can I use a different crust?
A: Yes. Use cookie crumbs or crushed crackers. Press them well.

Q: Do I need a water bath?
A: No. These bake in a muffin tin and do fine without a water bath.

Q: Can I double the recipe?
A: Yes. Use two tins and bake the same time in batches.

Conclusion

Try a close bar idea for a change with Blackberry Lime Cheesecake Bars – Charlotte Shares. It gives a new way to use the same bright mix of lime and berry.

Blackberry Lime Cheesecake Cupcakes