Description
A small, bright dessert featuring a crunchy base, soft cheese middle, and sweet blackberry top, perfect for parties or quiet nights.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325ยฐF (165ยฐC). 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 18โ22 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.
Notes
Make sure the cream cheese is soft for smooth mixing. For variations, consider using raspberries or blueberry jam instead of blackberry jam.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg