introduction

This is a soft, tangy cupcake with a lime touch and sweet blackberries. You bake small cheesecakes in a cupcake tray. They make a bright treat for family or guests. If you like small cheesecake treats, try a similar idea like mini cheesecake cups.

why make this recipe

You make this recipe when you want a small, fresh dessert. The lime makes the cheese taste light. The blackberries add a sweet, tart bite. You can make them for a small party or a weeknight treat. They look nice and they feel fancy but need little work. If you like fruit and cheese, you may also enjoy fruit swirl cookies.

how to make Blackberry Lime Cheesecake Cupcakes

You make the crust first and press it in the liners. Then you mix the soft cream cheese with sugar and eggs. You add sour cream, lime zest, and lime juice for bright taste. You pour the mix on the crust and add blackberries on top. Bake until the center is set and chill before you eat. For a similar bake style, see this bar idea for tips on a simple crust: cheesecake bar crust tips.

Ingredients :

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Zest of 1 lime
Juice of 1 lime
1 cup fresh blackberries

You can swap the crust idea with other simple crusts like in these bars for new taste: cheesecake bar options.

Directions :

Preheat your oven to 325°F (163°C) and line a cupcake pan with liners.
In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of each cupcake liner to form a crust.
In a large mixing bowl, beat the cream cheese until smooth. Add in the 1 cup sugar and vanilla extract, mixing until combined.
Add the eggs one at a time, mixing well after each addition. Then add sour cream, lime zest, and lime juice, mixing until smooth.
Pour the cheesecake batter over the crusts, filling each liner about 2/3 full.
Drop spoonfuls of blackberries on top of the batter and use a toothpick to swirl them in.
Bake for 18-20 minutes or until the centers are set.
Allow to cool before refrigerating for at least 2 hours before serving.

how to serve Blackberry Lime Cheesecake Cupcakes

Serve cold from the fridge. Put one on a small plate. Add a few extra blackberries on top. You can add a small lime slice or a light dust of sugar. They pair well with tea or a mild coffee.

how to store Blackberry Lime Cheesecake Cupcakes

Keep them in a closed container in the fridge. They stay good for 3 to 4 days. Do not leave them at room temp for more than two hours. You can freeze them for up to one month. Thaw in the fridge before you eat.

tips to make Blackberry Lime Cheesecake Cupcakes

Use room temp cream cheese for a smooth mix.
Beat well to remove lumps, but do not overmix.
Press crust firmly so it holds the filling.
Use fresh blackberries for best taste.
Chill well so the cups set firm.
For more crust and bake ideas, check this chrome of bar recipes: cheesecake bar ideas.

variation (if any)

Use raspberries or chopped strawberries instead of blackberries.
Add a small lime glaze on top for more lime flavor.
Mix in a little lemon zest with the lime for a twin citrus tone.
Make mini bars instead of cupcakes by using a small pan.

FAQs (minimum three FAQ)

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first. Pat dry so they do not add too much liquid.

Q: Can I make this without sour cream?
A: You can use plain yogurt as a swap, but the taste will change a bit.

Q: Do I need a water bath?
A: No. For small cupcakes you do not need a water bath. Watch bake time.

Q: Can I use a store bought crust?
A: Yes. A ready crust will save time. Press it in the liners and fill as told above.

Conclusion

Try a close bar form of this flavor for more ideas at Blackberry Lime Cheesecake Bars – Charlotte Shares.