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Blueberry Lime Cheesecake Cupcakes

These delightful cupcakes combine rich cream cheese filling with zesty lime flavor and sweet blueberry topping, making for a perfect mini dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Provides the perfect crunchy base.
  • 1/4 cup granulated sugar Sweetens the crust.
  • 1/4 cup unsalted butter, melted Binds the crust ingredients together.
For the cheesecake filling
  • 16 oz cream cheese, softened The star of the filling.
  • 1/2 cup granulated sugar Enhances sweetness.
  • 2 large eggs Adds structure and creaminess.
  • 1 tsp vanilla extract Infuses warm flavor.
  • 1 tsp zest of lime Brings brightness.
  • 1/4 cup fresh lime juice Provides tangy acidity.
  • 1/2 cup sour cream Adds creaminess.
For the blueberry topping
  • 1 cup fresh or frozen blueberries Serves as the topping.
  • 2 tbsp granulated sugar Sweetens the blueberries.
  • 1 tbsp lemon juice Brightens the sauce.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly coated.
  3. Spoon the mixture into the bottom of each cupcake liner, pressing it down to form a crust. Bake for 5-7 minutes until lightly golden and set aside to cool.
Cheesecake Filling
  1. In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar until smooth.
  2. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lime zest, and lime juice.
  3. Fold in sour cream until fully combined.
Baking
  1. Spoon the cheesecake mixture into the cooled crusts, filling each about 3/4 full.
  2. Bake for 18-20 minutes until the centers are set. Let them cool and refrigerate for at least 2 hours.
Blueberry Topping
  1. In a saucepan over medium heat, combine blueberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice.
  2. Cook for 5-7 minutes, mashing the berries gently. Stir until thickened, then cool.
Assembly
  1. Once chilled, spoon blueberry topping onto each cheesecake cupcake before serving.

Notes

Ensure cream cheese is at room temperature for a smooth filling. You can freeze these cupcakes for up to a month, thaw overnight before serving.