Blackberry Lime Cheesecake Cupcakes – A Zesty & Creamy Delight

These Blackberry Lime Cheesecake Cupcakes combine rich, creamy cheesecake with the tartness of blackberries and a fresh hint of lime. With a buttery graham cracker crust and a smooth, velvety filling, these mini cheesecakes are perfect for parties, holidays, or anytime you crave a sweet citrusy treat!

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (or crushed vanilla wafers)
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Blackberry Lime Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ cup sour cream (adds richness)
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• ½ cup blackberries, mashed

For the Blackberry Swirl:

• ½ cup blackberries (fresh or frozen)
• 1 tablespoon granulated sugar
• ½ teaspoon lime zest

For the Lime Whipped Cream (Optional but Highly Recommended!):

• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon lime zest

Equipment Needed

✅ Muffin Tin – To make perfectly portioned cupcakes
✅ Cupcake Liners – For easy serving
✅ Electric Mixer – To create a smooth cheesecake texture
✅ Zester & Citrus Juicer – For fresh lime zest and juice
✅ Food Processor – To blend blackberries smoothly

Instructions

1. Prepare the Graham Cracker Crust:

1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Divide evenly among the muffin cups and press down firmly.
4. Bake for 5 minutes, then set aside to cool.

2. Make the Blackberry Lime Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add vanilla extract, egg, sour cream, lime juice, and lime zest, mixing until fully incorporated.
3. Gently fold in mashed blackberries to create a swirled effect.

3. Prepare the Blackberry Swirl:

1. In a small saucepan over low heat, combine blackberries, sugar, and lime zest.
2. Cook for 3-5 minutes, mashing the berries until a smooth sauce forms.
3. Strain to remove seeds, then let cool.

4. Assemble & Bake:

1. Fill each cupcake liner ¾ full with the cheesecake mixture.
2. Drizzle a small amount of blackberry swirl on top and swirl using a toothpick.
3. Bake for 18-20 minutes, or until the centers are just set.
4. Let cool at room temperature, then refrigerate for at least 2 hours.

5. Make the Lime Whipped Cream:

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and lime zest until soft peaks form.
2. Pipe or dollop onto each cheesecake cupcake before serving.

Serving Suggestions & Toppings

🍋 Extra Lime Zest – For a fresh citrus kick.
🍯 Drizzle of Honey – Adds natural sweetness.
🍇 Whole Blackberries – A beautiful and delicious garnish.
🍫 Dark Chocolate Shavings – Pairs perfectly with the tart lime and berries.

Nutritional Information (Per Cupcake)

• Calories: ~210 kcal
• Protein: 3g
• Carbs: 18g
• Fat: 14g
• Sugar: 12g

💡 Looking for a healthier option?
✅ Use Greek yogurt instead of sour cream.
✅ Swap almond flour crust for a low-carb version.
✅ Use stevia or coconut sugar for a refined sugar-free version.

FAQs & Expert Tips

1. How do I store these cheesecake cupcakes?

Store in an airtight container in the fridge for up to 5 days.

2. Can I freeze them?

Yes! Wrap each in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

3. Can I make this with other berries?

Absolutely! Try raspberries, blueberries, or strawberries for different flavors.