These Blueberry Lime Cheesecake Cupcakes are a perfect combination of creamy cheesecake, tangy lime, and sweet blueberry topping. They’re an easy, individual dessert option that brings the best of summer flavors into every bite. With a graham cracker crust and a fresh blueberry compote, these cupcakes are as beautiful as they are delicious!
Recipe Overview
Servings: 12
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 45-50 minutes
Calories: ~220 kcal per cupcake
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 lime
- Pinch of salt
For the Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the Crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin cup and press it down gently with the back of a spoon to form a solid base.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, sugar, lime zest, lime juice, and a pinch of salt. Beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Fill the Cupcakes:
Spoon the cheesecake mixture over the prepared crust in each muffin cup, filling each about 3/4 of the way full. Smooth the tops with a spatula.
5. Bake the Cupcakes:
Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until fully chilled.
6. Make the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, and lime juice. Heat over medium heat, stirring occasionally, until the blueberries release their juices and begin to soften (about 5-7 minutes). If you’d like a thicker compote, add the cornstarch-water mixture and cook for another minute, stirring until thickened. Remove from heat and let the topping cool to room temperature.
7. Assemble the Cupcakes:
Once the cheesecake cupcakes are chilled, top each one with a spoonful of the blueberry compote. Garnish with extra lime zest or a few whole blueberries for a decorative touch.
8. Serve and Enjoy:
Serve these cupcakes chilled for a refreshing and tangy dessert that’s perfect for any occasion.
Serving Suggestions
- For Extra Flavor: Garnish with a dollop of whipped cream or a sprig of mint for added freshness.
- With a Drink: These cupcakes pair beautifully with a glass of iced tea or sparkling water with a slice of lime.
Tips & Variations
- Crust Options: Try substituting graham cracker crumbs with crushed vanilla wafers, or even add a dash of cinnamon to the crust for extra flavor.
- Blueberry Variations: If you don’t have fresh blueberries, frozen blueberries work just as well. Just ensure to thaw and drain them before making the compote.
- Make It Citrus-Filled: Experiment with orange or lemon zest in the cheesecake filling for a different citrus twist.
Storage & Reheating
- Store: Store any leftovers in an airtight container in the fridge for up to 4-5 days.
- Reheat: These cupcakes are best served chilled and don’t require reheating, but you can allow them to come to room temperature for about 10 minutes before serving if desired.
These Blueberry Lime Cheesecake Cupcakes are a light, delicious, and beautifully tangy dessert that’s sure to impress at any party or gathering!
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Blueberry Lime Cheesecake Cupcakes Recipe
These Blueberry Lime Cheesecake Cupcakes are a perfect combination of creamy cheesecake, tangy lime, and sweet blueberry topping. They’re an easy, individual dessert option that brings the best of summer flavors into every bite. With a graham cracker crust and a fresh blueberry compote, these cupcakes are as beautiful as they are delicious!
- Total Time: 45-50 minutes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 lime
- Pinch of salt
For the Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the Crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin cup and press it down gently with the back of a spoon to form a solid base.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, sugar, lime zest, lime juice, and a pinch of salt. Beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Fill the Cupcakes:
Spoon the cheesecake mixture over the prepared crust in each muffin cup, filling each about 3/4 of the way full. Smooth the tops with a spatula.
5. Bake the Cupcakes:
Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until fully chilled.
6. Make the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, and lime juice. Heat over medium heat, stirring occasionally, until the blueberries release their juices and begin to soften (about 5-7 minutes). If you’d like a thicker compote, add the cornstarch-water mixture and cook for another minute, stirring until thickened. Remove from heat and let the topping cool to room temperature.
7. Assemble the Cupcakes:
Once the cheesecake cupcakes are chilled, top each one with a spoonful of the blueberry compote. Garnish with extra lime zest or a few whole blueberries for a decorative touch.
8. Serve and Enjoy:
Serve these cupcakes chilled for a refreshing and tangy dessert that’s perfect for any occasion.
Notes
- Crust Options: Try substituting graham cracker crumbs with crushed vanilla wafers, or even add a dash of cinnamon to the crust for extra flavor.
- Blueberry Variations: If you don’t have fresh blueberries, frozen blueberries work just as well. Just ensure to thaw and drain them before making the compote.
- Make It Citrus-Filled: Experiment with orange or lemon zest in the cheesecake filling for a different citrus twist.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: ~220 kcal per cupcake