About this recipe

These are small cheesecake cups with a crumb base, a lime cream cheese center, and a fresh blackberry top. They taste bright, tangy, and sweet. You can bake them for a party or a small snack. If you like small cakes, try a mini cheesecakes idea for a change.

why make this recipe

You make this recipe when you want a light, fresh dessert. They need small time but give big taste. Kids and guests like the color and the sharp lime flavor. If you like berry desserts, see the blueberry cheesecake swirl cookies for another idea.

how to make Blackberry Lime Cheesecake Cupcakes

Preheat the oven and line the muffin tin. Press the crumb mix into each liner and bake a short time. Beat the cream cheese until smooth, then add sugar and eggs. Mix in sour cream, lime juice, and lime zest. Fill the liners and bake until set. Let them cool in the oven, then chill in the fridge. Cook the blackberries with sugar and lime juice to make a topping. Spoon the berry mix on top of each cupcake. For a variation in shape and baking time, you can read a different method at this caramel apple cheesecake note.

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 (for topping)
1 tablespoon fresh lime juice (for topping)

For a related set of ingredients, see this recipe.

Directions :

Prepare the crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the crust: Divide the graham cracker mixture evenly among the cupcake liners, pressing it down firmly with the back of a spoon. Bake for 5-7 minutes, until set and lightly golden. Remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue mixing until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lime juice, and lime zest.
Fill the cupcake liners: Spoon the cheesecake batter over the cooled graham cracker crusts, filling each liner about 3/4 full.
Bake the cupcakes: Bake for 18-20 minutes, or until the cheesecake centers are set (they should only slightly jiggle when shaken). Turn off the oven, crack the oven door slightly, and allow the cupcakes to cool in the oven for 1 hour. Then transfer them to the fridge to cool completely for at least 2 hours or overnight.
Make the blackberry topping: While the cupcakes chill, prepare the blackberry topping. In a small saucepan, combine the blackberries, sugar, and lime juice. Cook over medium heat, mashing the blackberries as they cook, for about 5 minutes. Once the mixture thickens, remove from the heat and let it cool to room temperature.
Top the cupcakes: Once the cupcakes are chilled, spoon a small amount of the blackberry topping onto each cheesecake cupcake.
Serve: Garnish with additional lime zest or fresh blackberries if desired. Serve immediately or store in the fridge until ready to serve.

how to serve Blackberry Lime Cheesecake Cupcakes

Place them on a small plate or a dessert tray. Add a few whole blackberries on the side. Sprinkle a little lime zest over each one. Serve cold for the best taste. For a family dessert board idea, you can pair with a soft cookie like one from this caramel apple cheesecake bars note.

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 at room temp for more than two hours. You can freeze them without the topping for up to 1 month. Thaw in the fridge before you add the berry topping.

tips to make Blackberry Lime Cheesecake Cupcakes

Soften the cream cheese first. It makes a smooth filling.
Fill each liner the same to bake evenly.
Cool them slowly in the oven to avoid cracks.
Make the berry topping ahead and chill it. It will set well on cold cups.
Use fresh lime zest for a bright taste.
More tips and a different bake style are at this related post.

variation (if any)

Use raspberries instead of blackberries.
Make a lemon version by using lemon juice and zest.
Add a thin layer of jam under the filling for more fruit.
Swap graham crumbs for crushed cookies for a different crunch.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw them and drain extra juice before you cook the topping.

Q: Can I make these in a different size pan?
A: Yes. A small springform pan will work. Bake longer until set.

Q: Do I need sour cream?
A: The sour cream makes the filling smooth. You can use plain yogurt in a pinch.

Q: How do I stop cracks on top?
A: Do not overbake. Cool them slowly in the oven with the door open to avoid cracks.

Q: Can I skip the lime zest?
A: You can, but the zest adds fresh lime flavor that lifts the whole dessert.

Conclusion

For a bar version with a similar flavor, see Blackberry Lime Cheesecake Bars – Charlotte Shares.