Irresistibly Indulgent Blackberry Lime Cheesecake Cupcakes
Delight in the summer flavors of these Blackberry Lime Cheesecake Cupcakes, combining tangy lime and sweet blackberry in every bite.
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Servings: 12 cupcakes
Calories: 250kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 8 oz cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1 cup blackberry puree fresh or frozen
- Fresh blackberries for garnish
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter in a bowl, then press this mixture into the bottom of each liner. Bake for 8-10 minutes until slightly golden, then cool the crusts completely.
- Beat cream cheese and granulated sugar in a mixing bowl until smooth and creamy.
- Add large eggs one at a time, beating well after each addition.
- Stir in vanilla extract, fresh lime juice, and lime zest.
- Divide the batter evenly into the muffin cups with the pre-baked crust.
- Spoon blackberry puree onto the batter and gently swirl it to create a marbled effect.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Cool the cupcakes completely in the tin before refrigerating for at least 2 hours.
- Top with fresh blackberries just before serving.
Notes
- Drizzle with honey for added sweetness!
- Ensure cream cheese is at room temperature for a smooth filling.
- Don't overbake; keep the center slightly jiggly.
- Allow cupcakes to cool completely in the tin before refrigerating.
- If going gluten-free, use gluten-free graham cracker crumbs.
- These can be prepped ahead of time and stored for up to 5 days.
Nutrition
Serving: 1cupcake | Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Fiber: 1g | Sugar: 18g