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Cheesecake cupcakes are a delightful twist on the traditional cheesecake, offering all the rich, creamy goodness of classic cheesecake in a convenient, individual serving size. These little treats are perfect for any occasion, from birthday parties to casual gatherings, and they bring an element of sophistication to dessert tables. What makes our Blackberry Lime Cheesecake Cupcakes truly special is the unique flavor combination of tart blackberries and zesty lime. This delightful pairing not only adds vibrant color but also creates a refreshing taste that is sure to please any palate.

Blackberry Lime Cheesecake Cupcakes

Indulge in the delightful flavors of Blackberry Lime Cheesecake Cupcakes! These mini treats combine the creamy richness of classic cheesecake with the vibrant tastes of tart blackberries and zesty lime. Perfect for any occasion, they offer a sophisticated edge to dessert tables. With a crunchy graham cracker crust and a luscious blackberry lime topping, these cupcakes are sure to impress your guests. Whether you're an experienced baker or a beginner, follow our easy step-by-step recipe for a deliciously memorable dessert experience!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

3 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lime

2 tablespoons lime juice

1 cup fresh blackberries, plus extra for garnish

For the Blackberry Lime Topping:

1 cup fresh blackberries

1/4 cup granulated sugar

2 tablespoons water

Juice of 1 lime

1 teaspoon cornstarch (optional, for thickening)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Bake for 5-7 minutes until lightly golden, then remove from the oven and allow to cool slightly.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and mix until well combined. Beat in the eggs, one at a time, followed by the vanilla extract, lime zest, and lime juice. Mix until everything is fully incorporated.

        Add Blackberries: Gently fold in the fresh blackberries into the cheesecake batter, being careful not to break them up too much.

          Fill the Cupcake Liners: Pour the cheesecake batter over the cooled crusts in the muffin tin, filling each liner about 2/3 full.

            Bake: Place the filled cupcake tin in the preheated oven and bake for 18-20 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cupcakes cool gradually for about 30 minutes.

              Prepare the Topping: In a small saucepan, combine the fresh blackberries, sugar, lime juice, and water. Cook on medium heat for about 5-7 minutes until the blackberries release their juices. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water and stir it in, cooking for an additional minute until it thickens. Remove from heat and allow to cool.

                Chill the Cupcakes: Once the cheesecakes have cooled to room temperature, transfer them to the refrigerator and chill for at least 2 hours (or overnight) to set.

                  Serve: Top each cheesecake cupcake with a generous spoonful of the blackberry lime topping and a few extra fresh blackberries for garnish before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 3 hours (including chilling) | 12 cupcakes