Description
Delight in these Blueberry Lime Cheesecake Cupcakes, a perfect mini dessert combining creamy lime-infused cheesecake filling atop a buttery graham cracker crust, crowned with a tangy blueberry topping. These fruity cheesecake bites are ideal for summer gatherings and easy to prepare ahead of time.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lime juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners to prepare for baking the cupcakes.
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and beat until well incorporated. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lime juice, lime zest, and vanilla extract, mixing until the batter is smooth and homogenous.
- Assemble and Bake: Evenly divide the cheesecake filling over the pre-baked crusts in the muffin pan. Bake for 18–22 minutes or until the centers are set with a slight jiggle. Remove from oven and cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight to set fully.
- Make the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lime juice over medium heat. Cook for 3–4 minutes, stirring occasionally, until the berries begin to break down. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1–2 minutes until the mixture thickens. Remove from heat and cool completely.
- Serve: Just before serving, spoon the cooled blueberry topping over the chilled cheesecake cupcakes. Optionally, garnish with whipped cream or extra lime zest for added freshness and flavor.
Notes
- Top with whipped cream or extra lime zest for a fresh finish.
- These cupcakes can be made up to 3 days in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
