Description
These small cheesecake cups feature a crumb base, a tangy lime cream cheese center, and a fresh blackberry topping. Perfect for parties or a light snack.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 325ยฐF (163ยฐC) and 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 well combined.
- Divide the graham cracker mixture among the cupcake liners, pressing it down firmly. Bake for 5-7 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, then the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, lime juice, and lime zest.
- Spoon the cheesecake batter over the cooled graham cracker crusts, filling each liner about 3/4 full.
- Bake for 18-20 minutes, until the centers are set. Turn off the oven, crack the door slightly, and allow to cool in the oven for 1 hour, then transfer to the fridge to cool completely for at least 2 hours.
- To make the blackberry topping, combine blackberries, sugar, and lime juice in a saucepan; cook over medium heat for about 5 minutes until thickened. Cool to room temperature.
- Once chilled, spoon the blackberry topping onto each cheesecake cupcake. Optionally garnish with additional lime zest or fresh blackberries before serving.
Notes
For best results, ensure cream cheese is softened before use. Chill topping before adding for better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg