Description
Delicious small cheesecake cups with a lime-infused cream cheese filling topped with blackberry jam, perfect for parties or cozy nights in.
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
Instructions
- Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Mix until it resembles wet sand.
- Divide the graham cracker mixture among the cupcake liners, pressing down firmly. Bake for 5-7 minutes until set and lightly golden, then cool.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, then eggs one at a time, mixing well. Stir in vanilla, sour cream, lime juice, and lime zest.
- Spoon the cheesecake batter over the cooled crusts, filling each about 3/4 full.
- Bake for 18-20 minutes until centers are set with a slight jiggle. Turn off the oven, crack the door, and cool for 1 hour. Transfer to fridge and chill for at least 2 hours or overnight.
- For the topping, in a saucepan, combine blackberries, sugar, and lime juice. Cook on medium heat for about 5 minutes until thickened. Cool to room temperature.
- Spoon blackberry topping onto each cheesecake cupcake after chilling. Garnish as desired and serve cold.
Notes
For best results, use room temperature cream cheese and avoid overmixing the batter after adding eggs. Cool the cupcakes slowly to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American