Description
Delight in these Blueberry Lime Cheesecake Cupcakes, featuring a crispy graham cracker crust and a creamy lime-infused cheesecake filling topped with fresh blueberries and a sweet blueberry glaze. Perfect for a refreshing summer dessert or any occasion where you crave a bite-sized indulgence with a zesty twist.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 1/2 teaspoon vanilla extract
Topping
- 1 cup fresh blueberries
- 2 tablespoons blueberry jam or preserves
- Optional: extra lime zest for garnish
Instructions
- Prepare the Crust: Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter thoroughly. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 minutes, then set aside to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Stir in sour cream, lime zest, lime juice, and vanilla extract until all ingredients are fully incorporated and the filling is homogeneous.
- Fill the Cupcakes: Divide the cheesecake filling evenly among the prepared crusts in the muffin liners, filling each about three-quarters full to allow room for rising.
- Bake the Cheesecakes: Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set with a slight jiggle when you gently shake the pan.
- Cool and Chill: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate the cupcakes for at least 2 hours to fully set and enhance their flavors.
- Prepare the Topping: Gently warm the blueberry jam until it becomes more fluid, then toss it with fresh blueberries to coat them well.
- Serve: Spoon the blueberry topping over each chilled cheesecake cupcake. Garnish with additional lime zest if desired for an extra burst of citrus aroma and flavor before serving.
Notes
- Use a food processor to quickly and evenly crush the graham crackers into smooth crumbs.
- These cheesecake cupcakes can be made up to 2 days in advance and kept refrigerated to maintain freshness.
- To make a gluten-free version, substitute regular graham crackers with gluten-free ones.
