Description
Delight in these Blueberry Lime Cheesecake Cupcakes, a fresh and creamy twist on a classic dessert. These mini cheesecakes combine a buttery graham cracker crust with a zesty lime-flavored cheesecake filling, topped with juicy sugar-coated fresh blueberries for a burst of summer flavor. Perfect for parties or a refreshing treat, they’re easy to make and sure to impress.
Ingredients
Scale
For the crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 1 tablespoon fresh lime juice
For the topping:
- 1 cup fresh blueberries
- 1 tablespoon sugar
- Optional: extra lime zest or whipped cream for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F and line a 12-cup muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner to create the crust base. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add ½ cup sugar and continue to beat until the mixture becomes light and fluffy. Beat in the eggs one at a time to ensure full incorporation. Then mix in sour cream, vanilla extract, lime zest, and fresh lime juice until the batter is smooth and fully combined.
- Fill and bake cupcakes: Divide the cheesecake batter evenly among the muffin cups, filling each almost to the top. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly. Once done, allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Chill the cheesecakes: Refrigerate the cooled cheesecake cupcakes for at least 2 hours to firm up and develop their flavors.
- Prepare the blueberry topping: While the cupcakes chill, toss the fresh blueberries with 1 tablespoon sugar in a small bowl. Let them sit for 10 to 15 minutes until the blueberries become glossy and juicy.
- Assemble and serve: Before serving, spoon the sugared blueberries generously over each cheesecake cupcake. Garnish with extra lime zest or a dollop of whipped cream if desired for added freshness and presentation. Enjoy your zesty, creamy mini desserts!
Notes
- These mini cheesecakes can be made up to 2 days in advance and stored chilled for convenience.
- For a tangier flavor, substitute fresh lime juice with key lime juice.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Use fresh blueberries for best flavor; canned or frozen will alter texture and taste.
