introduction
Make a small, bright dessert with ripe blackberries and lime. These Blackberry Lime Cheesecake Cupcakes are soft and fresh. They have a crisp graham crust and a smooth cream filling. You can make them for a party or a small treat. Try a similar small dessert like this mini cheesecake idea for more small treat plans.
why make this recipe
This recipe tastes fresh and sweet. The lime gives a bright note. The blackberries add a rich, fruity taste. Each cupcake is easy to hold and share. You can make them ahead and chill them. If you like tart and sweet together, try this and also see a fall twist like these caramel apple bars.
how to make Blackberry Lime Cheesecake Cupcakes
You make the crust first, then the cream cheese filling. Add the lime juice and zest to make a light lime taste. Drop a bit of blackberry puree on top and swirl it to make pretty marbled tops. Bake until the centers set. Let them cool and then chill. For a close bar style, you can look at another recipe here: cheesecake bars idea.
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Juice and zest of 1 lime
- 1/2 cup blackberries, pureed
- Fresh blackberries for topping
Directions :
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mix into the bottom of each paper liner to form the crust.
- In another bowl, beat the cream cheese until smooth. Add 1 cup sugar. Add eggs one at a time, then add vanilla, lime juice, and lime zest. Mix until light and smooth.
- Pour the cheesecake batter over the crusts. Fill each liner about two thirds full.
- Drop a spoonful of blackberry puree on top of each cupcake batter. Use a toothpick to swirl the puree for a marble look.
- Bake for 20 to 25 minutes or until the centers are set. Let the cupcakes cool in the pan until they reach room temperature.
- Chill the cupcakes for at least 2 hours in the fridge. Top each one with fresh blackberries before you serve.
how to serve Blackberry Lime Cheesecake Cupcakes
Serve cold from the fridge. Add one or two fresh blackberries on top. You can add a thin lime slice for show. Serve on small plates for guests. If you want a warm twist, let them sit out 15 minutes before you serve. Try a spiced version next to a churro treat like this churro cheesecake idea.
how to store Blackberry Lime Cheesecake Cupcakes
Put them in an airtight container. Keep them in the fridge for up to 4 days. Do not leave them out more than two hours. You can freeze them without the fresh berry top. Wrap each in plastic and put in a box. Freeze up to 1 month. Thaw in the fridge.
tips to make Blackberry Lime Cheesecake Cupcakes
- Use room temp cream cheese for a smooth mix.
- Press the crust well so it stays firm.
- Puree blackberries and strain if you want fewer seeds.
- Do not over bake; stops from cracking and keeps them soft.
- Chill well before you cut or eat. For another cookie-style idea, see salted caramel cookies.
variation (if any)
- Use raspberry puree instead of blackberry for a different taste.
- Add lime zest to the crust for more lime kick.
- Make mini tarts by using a tart pan instead of cupcake liners.
- Top with whipped cream for a softer finish.
FAQs (minimum three FAQ)
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first. Puree after they thaw.
Q: Can I make these ahead?
A: Yes. Make them a day ahead and keep in the fridge. They will taste better after a few hours.
Q: Can I use a whole cheesecake pan?
A: Yes. Use the same mix in a 9-inch pan. Bake longer until set.
Q: How do I stop cracks?
A: Do not over bake. Cool in the pan and then chill.
Conclusion
For a similar tart and sweet bar idea, see the recipe for Blackberry Lime Cheesecake Bars – Charlotte Shares.
Print
Blackberry Lime Cheesecake Cupcakes
- Total Time: 140
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously soft and fresh Blackberry Lime Cheesecake Cupcakes with a crisp graham crust and smooth cream filling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Juice and zest of 1 lime
- 1/2 cup blackberries, pureed
- Fresh blackberries for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mix into the bottom of each paper liner to form the crust.
- In another bowl, beat the cream cheese until smooth. Add 1 cup sugar. Add eggs one at a time, then add vanilla, lime juice, and lime zest. Mix until light and smooth.
- Pour the cheesecake batter over the crusts. Fill each liner about two thirds full.
- Drop a spoonful of blackberry puree on top of each cupcake batter. Use a toothpick to swirl the puree for a marble look.
- Bake for 20 to 25 minutes or until the centers are set. Let the cupcakes cool in the pan until they reach room temperature.
- Chill the cupcakes for at least 2 hours in the fridge. Top each one with fresh blackberries before you serve.
Notes
Use room temperature cream cheese for a smoother mix. Press the crust well to ensure it stays firm. Chill well before cutting or eating.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
