About this recipe

This is a small, bright dessert. I call it Blackberry Lime Cheesecake Cupcakes. You get a crunchy base, a soft cheese middle, and a sweet blackberry top. You can make this for a small party or a quiet night. For a quick idea of other small cheesecakes see apple crisp mini cheesecakes.

why make this recipe

You will make this recipe for joy. The tart lime lifts the sweet blackberry. The small size makes it easy to eat and share. You can make them for a picnic, a buffet, or a snack time. If you like fruit with cream you may also like blueberry cheesecake swirl cookies.

how to make Blackberry Lime Cheesecake Cupcakes

You make these in steps. First you press the crumbs in a tin. Then you mix the cream cheese, sugar, eggs, lime, and jam. You spoon the mix over the crust. You bake them until the centers set. After cool, you whip cream and top with fresh berries and lime zest.

Ingredients :

1 cup graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup fresh lime juice
1/2 cup blackberry jam
1/2 cup fresh blackberries
1/2 cup heavy cream
Zest of 1 lime (for garnish)
Extra blackberries and lime zest for topping
For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers.
To make this recipe dairy-free, use dairy-free cream cheese and coconut cream instead of heavy cream. Keep in mind that the flavor and texture may vary slightly.

For another crust idea, you can read this note on crust swaps like in caramel apple cheesecake bars notes.

Directions :

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, mix graham cracker crumbs and melted butter. Press one to two tablespoons into each liner to make a thin crust.
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until light.
Add eggs one at a time, then add vanilla and lime juice. Beat just until mixed.
Stir in 1/2 cup blackberry jam and 1/2 cup fresh blackberries gently.
Spoon the cheesecake filling over the crust in each cup, filling about three-quarters full.
Bake for 18–22 minutes or until the centers set but still jiggle a bit.
Let the cupcakes cool in the pan for 30 minutes, then chill in the fridge for at least 2 hours.
Whip the heavy cream until soft peaks form and dollop on top before serving.
Garnish with extra blackberries and lime zest.

how to serve Blackberry Lime Cheesecake Cupcakes

Serve these cold. Place one cupcake on a small plate. Add a few fresh blackberries and a bit of lime zest on top. You can also serve with a small spoon of extra jam on the side. For more ways to serve small cheesecakes see caramel apple cheesecake bars serving ideas.

how to store Blackberry Lime Cheesecake Cupcakes

Cover the cupcakes with plastic wrap or put them in an airtight box. Keep them in the fridge for up to 4 days. Do not freeze after you add fresh berries and whipped cream. If you must freeze, cool and freeze without the fresh top, then thaw in the fridge and add fresh berries when you serve.

tips to make Blackberry Lime Cheesecake Cupcakes

Make sure the cream cheese is soft. It will mix smooth and make a good texture.
Do not overbeat the eggs. Mix just until they join the batter.
Use fresh lime juice for the best taste.
Let them chill well. Cold makes the filling firm and easy to top.
To learn a simple crust trick, you can read this guide on crust swaps and care: crust tips link.

variation (if any)

Gluten-free: use gluten-free graham crumbs.
Dairy-free: use vegan cream cheese and coconut cream. Note the taste and feel will change a little.
Fruit swap: use raspberries or blueberry jam instead of blackberry jam.
Add a thin layer of lime curd on top for extra lime lift.

FAQs

Q: Can I make these ahead?
A: Yes. You can bake and chill them a day before. Add the whipped cream and fresh berries just before you serve.

Q: Can I use frozen blackberries?
A: You can, but thaw and drain them well. Fresh berries give a nicer texture.

Q: Do I need a water bath?
A: No. These are small and bake well without a water bath. Watch the bake time so they do not crack.

Q: How can I tell when they are done?
A: The edges should look set and the center should still jiggle a little. They will firm as they cool.

Conclusion

This cupcake form of a cheesecake makes a bright, fresh treat that many people will like. For a bar version with a similar taste idea, check out this recipe for Blackberry Lime Cheesecake Bars – Charlotte Shares: Blackberry Lime Cheesecake Bars – Charlotte Shares.