Description
Blueberry Lime Cheesecake Cupcakes are a delightful dessert that combines creamy cheesecake flavors with the tangy zest of lime and the sweetness of fresh blueberries, all served in a cute cupcake form.
Ingredients
Scale
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tablespoons Unsalted butter, melted
2 (8-ounce) packages Full-fat cream cheese, softened
¾ cup Granulated sugar
2 Large eggs
1 tablespoon Fresh lime zest
¼ cup Fresh lime juice
1 teaspoon Pure vanilla extract
1 cup Fresh blueberries
1 tablespoon Fresh lime juice
1 tablespoon Granulated sugar (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners
- In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until moistened
- Divide the mixture among the muffin cups and press into the bottom to form crusts
- Optionally pre-bake the crusts for 5 minutes and let cool slightly
- Beat the softened cream cheese until smooth, then add ¾ cup granulated sugar and mix well
- Incorporate eggs one at a time, and then add lime zest, lime juice, and vanilla extract
- Fill each muffin liner two-thirds full with the cheesecake mixture
- Bake for 18-22 minutes until the edges are set and the centers jiggle slightly
- Cool completely in the tin on a wire rack, then refrigerate for at least 4 hours
- Before serving, toss blueberries with lime juice and optional sugar, and top each cupcake
Notes
For gluten-free version, use gluten-free graham crackers.
Cupcakes can be made ahead and stored in the refrigerator for 3-4 days.
Use fresh lime juice for the best flavor.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg