Description
Indulge in the delightful fusion of blackberries and lime with these decadent Blackberry Lime Cheesecake Cupcakes. Creamy cheesecake filling with a burst of fruity flavors in every bite, these mini treats are perfect for any occasion.
Ingredients
Scale
Cheesecake Cupcakes:
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 lime
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Blackberry Swirl:
- 1 cup fresh blackberries
- 2 tablespoons blackberry jam
Whipped Cream Topping:
- 2 tablespoons powdered sugar
- 1/2 cup heavy whipping cream, chilled
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. Place a vanilla wafer at the bottom of each liner.
- Mix Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, then mix in vanilla, lime zest, lime juice, sour cream, and flour.
- Fill and Swirl: Divide batter among liners, drop blackberry jam on each cupcake, swirl lightly with a toothpick.
- Bake and Chill: Bake for 20-22 minutes, cool in pan, then chill in the refrigerator for at least 2 hours.
- Whip Cream Topping: Whip cream and powdered sugar until stiff peaks form. Pipe or spread over cooled cheesecakes.
- Garnish and Serve: Top each cupcake with a fresh blackberry and a sprinkle of lime zest.
Notes
- For a stronger blackberry flavor, mash a few fresh blackberries into the jam before swirling.
- Best served chilled and can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
