Blackberry Lime Cheesecake Cupcakes
These Blackberry Lime Cheesecake Cupcakes are a refreshing, fruity and truly irresistible dessert. With the creamy richness of cheesecake, the tang of lime, and the sweet burst of blackberry jam, these cupcakes are every bit as stunning as they are delicious. Whether you’re a seasoned baker or just starting out, this easy yet elegant recipe delivers impressive results with minimal fuss. Perfect for summer parties, bridal showers, or a fancy weekend bake, this is one of those dessert recipes that will have everyone asking for seconds.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lime juice
Fruit Layer:
- 1/2 cup blackberry jam
- 1/2 cup fresh blackberries
Topping:
- 1/2 cup heavy cream
- Zest of 1 lime plus more for garnish
- Extra blackberries for topping
Optional Swaps:
- Use gluten-free graham crackers for a gluten-free version.
- Replace cream cheese and cream with dairy-free alternatives for a plant-based twist.
Instructions
- Prep Your Oven and Tin: Preheat your oven to 325°F (160°C). Line a muffin tin with paper cupcake liners.
- Make the Crust: Mix graham cracker crumbs and melted butter in a small bowl. Press about a tablespoon into each cupcake liner to form a crust. Bake for 5 minutes, then remove and set aside.
- Mix the Cheesecake Batter: In a large bowl, beat softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing until just combined. Stir in vanilla extract and fresh lime juice.
- Assemble the Cupcakes: Spoon about a teaspoon of blackberry jam onto each crust, then fill with cheesecake batter. Use a toothpick to swirl the jam slightly for a marbled effect.
- Bake: Bake for 20–25 minutes or until the centers are just set. They should jiggle slightly but not be liquidy. Cool completely at room temperature before chilling.
- Add the Whipped Topping: Whip the heavy cream until stiff peaks form. Pipe or spread onto each cupcake. Garnish with fresh blackberries, lime zest, or an extra swirl of jam.
- Chill: Refrigerate for at least 2 hours before serving. This step is key for the flavors and texture to fully develop.
Notes
- Room Temperature Ingredients: Softened cream cheese blends more smoothly, giving you that silky texture.
- Don’t Overmix: After adding the eggs, mix just until combined to avoid cracks.
- Chill Thoroughly: These cupcakes need time in the fridge to set properly—don’t skip it!
- Rotate While Baking: Turn the muffin tin halfway through for even baking.