Blueberry Lime Cheesecake Cupcakes (Print Format)
Creamy cupcakes with vibrant blueberries and bright lime for a fresh, unforgettable taste.
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
3 tbsp melted butter
03 -
2 tbsp granulated sugar
04 -
Zest of ½ lime
→ Cheesecake Filling
05 -
16 oz cream cheese, softened
06 -
½ cup granulated sugar
07 -
2 large eggs
08 -
2 tbsp lime juice
09 -
1 tsp lime zest
10 -
1 tsp vanilla extract
11 -
¾ cup fresh or frozen blueberries
12 -
1 tbsp all-purpose flour
→ Blueberry-Lime Swirl (Optional)
13 -
½ cup blueberries
14 -
1 tbsp granulated sugar
15 -
1 tsp lime juice
16 -
1 tsp cornstarch
→ Topping
17 -
Fresh blueberries
18 -
Lime zest
19 -
Whipped cream (optional)
20 -
Lime wedges
# Steps:
01 -
Preheat oven to 325°F. Line a cupcake pan with paper liners. Combine graham cracker crumbs, sugar, melted butter, and lime zest. Spoon 1 tablespoon mixture into each liner and press firmly. Bake for 5 minutes and set aside to cool.
02 -
Beat softened cream cheese and sugar until smooth. Add eggs one at a time on low speed. Stir in lime juice, lime zest, and vanilla extract. Toss blueberries with flour and gently fold into batter. Spoon filling over crust in each liner, filling nearly to the top.
03 -
In a small pot, combine blueberries, sugar, lime juice, and cornstarch. Cook until thickened and jam-like. Cool slightly, then spoon small drops onto filling. Swirl with a toothpick for a marbled effect.
04 -
Bake cupcakes for 18–20 minutes until centers are slightly jiggly. Turn off oven and leave door ajar, letting cupcakes cool for 10 minutes. Refrigerate at least 3 hours or overnight for best texture.
05 -
Top each cupcake with fresh blueberries, a sprinkle of lime zest, whipped cream if desired, and a lime wedge. Serve chilled for a fresh, creamy dessert.
# Tips:
01 -
Use room temperature cream cheese for smooth filling. Avoid overmixing after adding eggs to prevent cracking. Chilling improves texture and flavor melding. Increasing lime zest enhances tartness.