Blackberry Lime Cheesecake Cupcakes are a delightful twist on classic cheesecake, combining the tangy sweetness of blackberries with the vibrant zest of lime. These individual-sized desserts boast a creamy cheesecake filling atop a buttery graham cracker crust, topped with a swirl of blackberry-lime compote. Perfect for parties, special occasions, or an indulgent treat, these cupcakes are as beautiful as they are delicious.
The best part? These cheesecake cupcakes are easy to make and ideal for portion control, so you can enjoy the rich, creamy texture of cheesecake in a convenient, handheld format. This detailed guide will walk you through every step of crafting these luscious cupcakes, complete with tips, variations, and serving suggestions to ensure your dessert is a showstopper.
Why You’ll Love This Recipe
- Bright and Fresh Flavors: The combination of blackberries and lime adds a refreshing, fruity tang to the rich cheesecake.
- Individual Portions: Cupcake-sized servings make them perfect for sharing and easy to serve.
- Elegant Yet Simple: They look stunning but are surprisingly simple to prepare.
- Versatile Toppings: Customize with whipped cream, fresh fruit, or a sprinkle of lime zest for added flair.
- Make-Ahead Friendly: Prepare them in advance for stress-free entertaining.
Preparation Time and Yield
- Prep time: 30 minutes
- Cook time: 25-30 minutes
- Chill time: 2 hours
- Total time: 3 hours
- Yield: 12 cupcakes
- Serving size: 1 cupcake
Nutritional Information (per serving)
- Calories: 260 kcal
- Carbohydrates: 22 g
- Protein: 4 g
- Fat: 17 g
- Fiber: 1 g
- Sugar: 15 g
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 8 full sheets)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 tsp vanilla extract
- Zest of 1 lime
- Juice of 1/2 lime
For the Blackberry Lime Compote:
- 1 cup fresh or frozen blackberries
- 2 tbsp granulated sugar
- Zest of 1/2 lime
- Juice of 1 lime
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Optional Toppings:
- Fresh blackberries
- Whipped cream
- Lime zest
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or the bottom of a small glass.
- Bake the crusts for 5 minutes, then remove from the oven and let cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, vanilla extract, lime zest, and lime juice until fully incorporated and smooth.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each liner almost to the top.
Step 3: Bake the Cupcakes
- Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggly. Avoid overbaking, as this can cause cracks.
- Remove from the oven and let the cupcakes cool in the pan for 30 minutes. Transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
Step 4: Prepare the Blackberry Lime Compote
- In a small saucepan over medium heat, combine the blackberries, sugar, lime zest, and lime juice. Stir and cook until the blackberries release their juices and the mixture begins to simmer, about 5 minutes.
- If desired, add the cornstarch slurry to thicken the compote. Simmer for an additional 2-3 minutes until thickened.
- Remove from heat and let cool completely before spooning onto the chilled cupcakes.
Step 5: Assemble and Serve
- Spoon a small amount of the blackberry lime compote onto each cheesecake cupcake.
- Top with optional garnishes like whipped cream, fresh blackberries, or a sprinkle of lime zest.
- Serve chilled and enjoy the zesty, fruity, and creamy combination!
Ingredient Background
- Graham Cracker Crust: A classic base for cheesecakes, providing a buttery, slightly sweet crunch. Substitute with digestive biscuits or gluten-free crackers if needed.
- Cream Cheese: The star of the filling, giving it a rich and creamy texture. Use full-fat cream cheese for best results.
- Blackberries: Their natural sweetness and tartness balance the richness of the cheesecake. Frozen blackberries work well when fresh ones aren’t available.
- Lime: Adds a zesty, citrusy brightness that complements the blackberries and cream cheese.
- Sour Cream: Enhances the tanginess of the filling while adding a smooth texture.
Technique Tips
- Room Temperature Ingredients: Use room temperature cream cheese, eggs, and sour cream to ensure a smooth filling with no lumps.
- Don’t Overmix: Overmixing the filling can incorporate too much air, leading to cracks during baking. Mix just until smooth.
- Chill Time: Let the cupcakes chill completely for a firm, creamy texture and easy slicing.
- Even Crusts: Press the crust mixture firmly and evenly into the liners to prevent it from crumbling.
- Compote Consistency: Adjust the thickness of the compote by simmering longer or adding a cornstarch slurry.
Alternative Presentation Ideas
- Mini Cheesecake Bites: Use a mini muffin tin for bite-sized treats.
- Layered Parfaits: Layer the crust, cheesecake filling, and compote in small glasses for an elegant dessert.
- Frozen Cheesecake Pops: Freeze the cupcakes with skewers inserted for a chilled summer treat.
- Tart Variation: Use the crust and filling to create a full-sized tart, then top with compote.
- No-Bake Option: Skip baking the filling and chill until set for a no-bake version.
Additional Tips for Success
- Use a Water Bath: Place a pan of hot water on the lower oven rack to create steam and prevent cracks.
- Fresh Lime Juice: Always use fresh lime juice for the best flavor.
- Garnish Just Before Serving: Add toppings like whipped cream or lime zest just before serving to maintain their freshness.
- Make-Ahead: Prepare the cupcakes a day in advance for stress-free entertaining.
Recipe Variations
- Raspberry Lemon Cheesecake Cupcakes: Substitute blackberries with raspberries and lime with lemon for a different citrus twist.
- Chocolate Blackberry Cheesecake Cupcakes: Add a layer of melted chocolate to the crust before adding the filling.
- Coconut Lime Cheesecake Cupcakes: Incorporate shredded coconut into the crust and garnish with toasted coconut flakes.
- Gluten-Free Version: Use gluten-free graham crackers for the crust.
- Vegan Cheesecake Cupcakes: Replace cream cheese with a vegan alternative, use plant-based sour cream, and substitute eggs with flaxseed eggs.
Freezing and Storage
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cupcakes without the compote for up to 2 months. Wrap each cupcake tightly in plastic wrap and store in a freezer-safe container.
- Thawing: Thaw in the refrigerator overnight before adding the compote and serving.
Healthier Twist Ideas
- Reduced Sugar: Use a sugar substitute or reduce the sugar in the filling and compote.
- Lower Fat: Replace full-fat cream cheese and sour cream with reduced-fat versions.
- Whole-Grain Crust: Use whole-grain graham crackers for added fiber.
- Add Protein: Mix in a scoop of unflavored protein powder to the cheesecake filling.
- Natural Sweeteners: Sweeten the compote with honey or maple syrup instead of granulated sugar.
Serving Suggestions for Events
- Tea Party Treat: Pair with a selection of teas and small finger sandwiches.
- Brunch Dessert: Serve alongside fresh fruit, mimosas, and quiches.
- Holiday Spread: Add these cupcakes to a dessert table for Thanksgiving or Christmas.
- Summer BBQ: Provide a refreshing dessert option at outdoor gatherings.
- Gift Box: Package these cupcakes in a box for a homemade gift.
Special Equipment
- Muffin Tin: For even-sized, cupcake-shaped cheesecakes.
- Electric Mixer: To achieve a smooth, lump-free filling.
- Zester: For finely grating lime zest.
- Saucepan: For preparing the blackberry compote.
Frequently Asked Questions
- Can I use frozen blackberries?
Yes, thaw and drain them before using to avoid excess moisture. - How do I prevent cracks in the cheesecake?
Avoid overbaking and overmixing, and use a water bath for even cooking. - Can I make these without liners?
Yes, grease the muffin tin well, but liners make removal and serving easier. - What other fruits can I use?
Strawberries, raspberries, or blueberries are excellent substitutes. - How long can I store these?
Refrigerate for up to 4 days or freeze for up to 2 months. - Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers or another gluten-free crust option. - Can I double the recipe?
Absolutely, use two muffin tins or bake in batches. - How do I thicken the compote without cornstarch?
Simmer longer to reduce and naturally thicken the mixture.
Conclusion
Blackberry Lime Cheesecake Cupcakes are the perfect balance of creamy, tangy, and sweet, making them an unforgettable dessert for any occasion. Their individual portions make them easy to serve, while the combination of fresh fruit, lime zest, and smooth cheesecake ensures a crowd-pleasing treat. With this detailed guide, you’ll create a dessert that’s as impressive as it is delicious. Whether for a family gathering or a quiet night in, these cupcakes are guaranteed to bring joy to every bite!
Print
Blackberry Lime Cheesecake Cupcakes
- Total Time: 3 hours
- Yield: 12 cupcakes 1x
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs (about 8 full sheets)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 tsp vanilla extract
- Zest of 1 lime
- Juice of 1/2 lime
For the Blackberry Lime Compote:
- 1 cup fresh or frozen blackberries
- 2 tbsp granulated sugar
- Zest of 1/2 lime
- Juice of 1 lime
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Optional Toppings:
- Fresh blackberries
- Whipped cream
- Lime zest
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or the bottom of a small glass.
- Bake the crusts for 5 minutes, then remove from the oven and let cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, vanilla extract, lime zest, and lime juice until fully incorporated and smooth.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each liner almost to the top.
Step 3: Bake the Cupcakes
- Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggly. Avoid overbaking, as this can cause cracks.
- Remove from the oven and let the cupcakes cool in the pan for 30 minutes. Transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
Step 4: Prepare the Blackberry Lime Compote
- In a small saucepan over medium heat, combine the blackberries, sugar, lime zest, and lime juice. Stir and cook until the blackberries release their juices and the mixture begins to simmer, about 5 minutes.
- If desired, add the cornstarch slurry to thicken the compote. Simmer for an additional 2-3 minutes until thickened.
- Remove from heat and let cool completely before spooning onto the chilled cupcakes.
Step 5: Assemble and Serve
- Spoon a small amount of the blackberry lime compote onto each cheesecake cupcake.
- Top with optional garnishes like whipped cream, fresh blackberries, or a sprinkle of lime zest.
- Serve chilled and enjoy the zesty, fruity, and creamy combination!
- Prep Time: 30 minutes
- Chill time: 2 hours
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 15g
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g