Blackberry Lime Cheesecake Cupcakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup melted butter
→ Filling
03 -
16 oz cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
07 -
1/4 cup fresh lime juice
→ Topping and Garnish
08 -
1/2 cup blackberry jam
09 -
1/2 cup fresh blackberries
10 -
1/2 cup heavy cream
11 -
Zest of 1 lime
12 -
Additional blackberries and lime zest for topping
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
02 -
In a small bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
03 -
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and lime juice.
04 -
Spoon a tablespoon of blackberry jam onto each crust, then fill the cupcake liners with the cream cheese mixture.
05 -
Bake for 20-25 minutes, or until the center is just set. Let the cupcakes cool completely.
06 -
In a medium bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the cooled cupcakes.
07 -
Top each cupcake with fresh blackberries, extra blackberry jam, and lime zest for garnish.
08 -
Chill the cupcakes for at least 2 hours before serving to allow the flavors to meld together.
# Notes:
01 -
Ensure that your cream cheese is softened at room temperature to achieve a smooth and creamy filling.
02 -
Letting the cupcakes chill for at least 2 hours helps set the cheesecake filling and enhances the flavor.
03 -
When zesting the lime, avoid grating too deeply into the pith to prevent bitterness.