Description
Bright, tangy, and cozy, these Blackberry Lime Cheesecake Cupcakes bring summer flavor in a small package, perfect for any gathering.
Ingredients
Scale
- 1 1/4 cups (150 g) graham cracker crumbs
- 4 tbsp (60 g) unsalted butter, melted
- 2 tbsp brown sugar (optional)
- 16 oz (450 g) cream cheese, room temperature
- 2/3 cup (135 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 g) sour cream or plain yogurt, room temperature
- 2 tsp vanilla extract
- Zest of 1 lime and 1 tbsp fresh lime juice
- 3/4 cup fresh or frozen blackberries
Instructions
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar in a bowl. Press about 1 tablespoon into the bottom of each liner.
- Beat the cream cheese and sugar until smooth and no lumps remain.
- Add eggs one at a time, beating gently until just combined.
- Stir in sour cream, vanilla, lime zest, and lime juice until smooth.
- Fold in the blackberries gently to keep bright berry pockets.
- Spoon the batter over the crust, filling about three-quarters full.
- Bake for 18–22 minutes, until edges are set and centers jiggle slightly.
- Cool the cupcakes in the tin for 30 minutes, then chill for at least 2 hours.
Notes
Use room-temperature ingredients for best texture. Optional toppings include whipped cream and extra blackberries.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg