Description
Indulge in the delightful combination of tangy lime and sweet blackberries with these mini cheesecake cupcakes. Creamy and luscious, they are the perfect treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 10 graham crackers (crushed)
- 3 tablespoons unsalted butter (melted)
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 2 tablespoons lime juice
- 1/2 cup blackberry jam or purée
For Garnish:
- Fresh blackberries and lime zest (optional)
- Cupcake liners
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and line a muffin tin with 12 cupcake liners. Combine graham cracker crumbs and melted butter. Press mixture into each liner.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, lime zest, and lime juice. Fill cupcake liners, top with blackberry jam, and swirl.
- Bake and Serve: Bake for 18–22 minutes, cool, refrigerate for 2 hours, then garnish with blackberries and lime zest.
Notes
- These mini cheesecakes can be made a day ahead and stored in the fridge.
- For a smoother swirl, warm the blackberry jam slightly before adding.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
