Description
Luscious blackberry lime cheesecake cupcakes bring tangy sweetness to classic dessert perfection. Rich cream cheese mingles with zesty lime and fresh blackberries, creating a delightful treat you’ll savor with every luxurious bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup blackberry preserves
Sweeteners and Sugars:
- 3/4 cup (170 grams) granulated sugar
- 1/4 cup sour cream
Flavor Enhancers:
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 1/4 cup fresh lime juice
Instructions
- Craft a crumbly foundation by combining graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into cupcake liners within a muffin tin prepared at 325°F.
- Whip cream cheese and sugar using an electric mixer until silky smooth, incorporating eggs individually to ensure a uniform texture.
- Enhance the cheesecake base with tangy sour cream, aromatic vanilla, zesty lime zest, and fresh lime juice, blending until completely integrated.
- Carefully distribute the creamy mixture over the graham cracker crusts, filling each liner almost to its rim.
- Introduce dollops of vibrant blackberry preserves atop each cupcake, using a toothpick to create elegant swirling patterns throughout the cheesecake layer.
- Transfer the muffin tin to the preheated oven, baking for 20-25 minutes until the centers appear set and slightly firm.
- Immediately remove from oven and allow cupcakes to cool naturally at room temperature.
- Chill the delicate cupcakes in the refrigerator for a minimum of 2 hours, enabling the texture to stabilize and flavors to meld perfectly before serving.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and easier mixing.
- Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
- Gently tap the muffin tin on the counter after filling to release any trapped air pockets.
- Create a water bath by placing the muffin tin in a larger pan with hot water to help prevent cracking and ensure even baking.
- Swap graham cracker crust with gluten-free cookies for a celiac-friendly version.
- Substitute blackberry preserves with fresh mashed berries for a more intense fruit flavor.
- For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
- Garnish with fresh lime zest or blackberries just before serving to add a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300 kcal
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg