Description
Luscious Blackberry Lime Cheesecake Cupcakes blend creamy richness with tangy zest, creating a dessert masterpiece that dances between sweet and tart. Delicate swirls of blackberry compote and lime-infused cream promise an irresistible journey of flavor in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 1 large egg
- 1 cup fresh or frozen blackberries
- ¾ cup (180 milliliters) graham cracker crumbs
- ½ cup (100 grams) granulated sugar
Liquid and Flavor Ingredients:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- ¼ cup (60 milliliters) sour cream
Topping and Garnish Ingredients:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon lime juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- Fresh blackberries
- Lime zest
Instructions
- Prepare the oven environment by heating to 325F (163C) and arrange paper liners in a 12-cup muffin tin.
- Create a compact crust by thoroughly mixing graham cracker crumbs, sugar, and melted butter until uniformly blended.
- Distribute the crumb mixture evenly across muffin liners, pressing down firmly to create a solid base. Briefly bake for 5 minutes, then allow to cool.
- Whip cream cheese and sugar together until achieving a silky, homogeneous texture without lumps.
- Incorporate egg, vanilla extract, lime zest, lime juice, and sour cream into the cream cheese mixture. Blend carefully to maintain a smooth consistency, avoiding excessive mixing.
- Carefully ladle cheesecake filling into each liner, ensuring nearly complete coverage without overflowing.
- Bake cupcakes for 18-20 minutes, monitoring until centers appear set but retain a subtle wobble. Remove from oven and permit gradual cooling at room temperature for half an hour.
- Refrigerate cupcakes for minimum two hours, allowing complete chilling and structural stabilization.
- Construct blackberry sauce by combining berries, sugar, and lime juice in a saucepan. Simmer over medium heat, occasionally stirring until berries disintegrate.
- Introduce cornstarch mixture to the sauce, continuing cooking until achieving desired thickness. Remove from heat and cool completely.
- Top chilled cheesecakes with blackberry sauce, optionally garnishing with fresh blackberries and delicate lime zest for enhanced presentation.
Notes
- Check ingredients are at room temperature for smoother, more even mixing of cream cheese and other components.
- Use fresh lime zest and juice for brighter, more vibrant citrus flavor that complements the rich cheesecake base.
- Consider crushing graham crackers finely to create a more compact, stable crust that holds together well when serving.
- Avoid overmixing the cheesecake batter to prevent incorporating too much air, which can cause cracking during baking.
- For gluten-free option, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Cool cheesecakes slowly to prevent sudden temperature changes that might cause surface cracks.
- Store cupcakes in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
- Use a water bath during baking to create more even, gentle heat distribution and prevent potential surface cracking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg