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Cheesecake has long been a beloved dessert, celebrated for its creamy texture and rich flavor. In recent years, dessert cupcakes have surged in popularity, merging the charm of traditional cupcakes with the indulgent nature of cheesecake. This fusion has inspired a wave of innovative recipes, one of which is the Blackberry Lime Cheesecake Cupcake—a treat that perfectly balances the tartness of fresh blackberries with the vibrant zest of lime.

Blackberry Lime Cheesecake Cupcakes

Discover the joy of baking with these Blackberry Lime Cheesecake Cupcakes! This delightful recipe combines the creamy goodness of cheesecake with the vibrant flavors of blackberries and lime, resulting in an irresistible dessert. Perfect for any occasion, these mini treats are both visually stunning and easy to serve. With a delicious graham cracker crust and a tangy blackberry lime sauce, these cupcakes are sure to impress your guests and satisfy your sweet cravings. Indulge in this gourmet experience today!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 cup 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

1/4 cup freshly squeezed lime juice

1 cup fresh blackberries, blended into a puree (with a few whole berries reserved for garnish)

For the blackberry lime sauce:

1 cup fresh blackberries

1/4 cup granulated sugar

1 tablespoon lime juice

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the topping:

Whipped cream (optional)

Lime zest for garnish

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C) and line a muffin pan with cupcake liners. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until well mixed. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust layer.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy. Add in the eggs, one at a time, mixing on low speed until just combined. Mix in the vanilla extract, lime zest, and lime juice until well incorporated. Gently fold in the blackberry puree until the mixture is swirled and not fully combined (this creates a lovely marbled effect).

      Fill the cupcakes: Spoon the cheesecake mixture over the prepared crusts in the muffin pan, filling each liner about 3/4 full. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. Turn off the oven and leave the door slightly open for about 10 minutes to prevent cracking.

        Chill the cupcakes: Remove the cupcakes from the oven and let them cool to room temperature before transferring them to the fridge. Chill for at least 3 hours or until fully set.

          Prepare the sauce: In a small saucepan over medium heat, combine the fresh blackberries, sugar, and lime juice. Stir gently until the berries break down and the mixture starts to bubble (about 5-7 minutes). If you desire a thicker sauce, mix the cornstarch with water, add it to the saucepan, and cook for an additional 2-3 minutes until thickened. Remove from heat and let it cool.

            Assemble and serve: Once the cheesecake cupcakes are chilled and set, remove them from their liners and place them on a serving platter. Drizzle with the blackberry lime sauce and top with whipped cream if using. Garnish with whole blackberries and a sprinkle of lime zest.

              Prep Time, Total Time, Servings: 30 minutes | 4 hours (including chill time) | 12 servings