introduction

These cupcakes mix a soft cream cheese filling with bright lime and sweet blackberries. They look small and neat. They taste fresh and a bit tangy. If you like mini cheesecake treats, try Apple Crisp Mini Cheesecakes for a close idea.

why make this recipe

Make these cupcakes for a small party or a quiet snack. They feel fancy but they stay easy to make. You can make them the day before and serve cold. If you like berry mixes, you may also enjoy Blueberry Cheesecake Swirl Cookies for more sweet ideas.

how to make Blackberry Lime Cheesecake Cupcakes

You will make a crumb base, a smooth cheesecake filling, and a bright blackberry swirl. Press the crust in the liners. Beat the cream cheese and sugar until smooth. Add the eggs, then the sour cream, vanilla, and lime juice. Puree the blackberries and add lime zest. Spoon the batter into the liners and add the berry puree in swirls. Bake until the edges set and the center still moves a bit. For a similar sweet fall idea, see Caramel Apple Cheesecake Bars.

Ingredients :

1 cup graham cracker crumbs
1/4 cup butter, melted
2 cups cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup lime juice
1/2 cup fresh blackberries
1 tablespoon lime zest

Directions :

Preheat your oven to 325°F (165°C). Line a cupcake pan with liners.
Mix graham cracker crumbs with melted butter in a bowl. Press the mix into the bottom of each liner to form the crust.
In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time and mix after each. Stir in the vanilla, sour cream, and lime juice until you see no lumps.
In a blender, puree the blackberries. Stir in the lime zest.
Pour the cheesecake batter over the crust in each liner. Drop spoonfuls of the blackberry puree on top and use a toothpick or knife to make a swirl pattern.
Bake for 15–20 minutes. The edges should look set and the center should still jiggle a little.
Let the cupcakes cool to room temperature. Then place them in the fridge for at least 2 hours so they firm up.
Garnish with extra blackberries and lime zest before you serve, if you want.

how to serve Blackberry Lime Cheesecake Cupcakes

Serve them cold from the fridge. Put one cupcake on a small plate. Add a few whole blackberries on the side. You can dust a tiny bit of sugar on top or add a thin lime slice. For a different plate idea, look at this caramel apple cheesecake bar for styling tips.

how to store Blackberry Lime Cheesecake Cupcakes

Put them in an airtight box in the fridge. They stay good for 3 to 4 days. Do not leave them on the counter for more than two hours. You can freeze them in a sealed box for up to 1 month. Thaw them in the fridge before you serve.

tips to make Blackberry Lime Cheesecake Cupcakes

Use room temperature cream cheese for a smooth batter.
Press the crust well so it stays firm after baking.
Puree the blackberries and strain if you want a smooth swirl.
Do not overbake; the center should still move a little.
If you like a sweeter swirl, add a teaspoon of sugar to the blackberry puree. See a related idea at Caramel Apple Cheesecake Bars.

variation (if any)

Use frozen blackberries if fresh ones are not available. Thaw and drain them well.
Swap lime for lemon for a milder tart taste.
Add a thin layer of blackberry jam on top for more color.
Make mini or regular size by changing the bake time.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, but the cupcakes may be less rich and a bit softer.

Q: Can I skip the sour cream?
A: You can use plain yogurt instead. The texture will change a bit.

Q: Do I need to strain the blackberry puree?
A: No. Strain only if you want no seeds in the swirl.

Q: Can I make the crust with other cookies?
A: Yes. Use any sweet cookie crumb in place of graham crackers.

Q: How do I stop cracks on top?
A: Do not overmix and do not overbake. Cool them slowly and chill in the fridge.

Conclusion

If you want another idea that blends lime and berry with cream cheese, see this Blackberry Lime Cheesecake Bars – Charlotte Shares.