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Blueberry Lime Cheesecake Cupcakes

These delightful Blueberry Lime Cheesecake Cupcakes combine rich cheesecake flavors with zesty lime and fresh blueberries, perfect for any indulgent occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs providing that essential crunchy base.
  • 1/4 cup unsalted butter, melted to bind the crust together perfectly.
For the filling
  • 1 cup cream cheese, softened for a smooth and creamy filling.
  • 1/2 cup granulated sugar to balance the flavors.
  • 2 large eggs providing structure and richness.
  • 1 teaspoon vanilla extract for enhanced flavor.
  • Zest of 1 lime offering a fragrant citrus aroma.
  • 2 tablespoons lime juice adding zesty brightness.
  • 1 cup fresh blueberries plus extras for topping.
For serving
  • Whipped cream to create a decadent finishing touch.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. Line a muffin tin with cupcake liners.
  3. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until well-coated.
  4. Spoon the mixture into cupcake liners, pressing firmly to form a crust.
  5. In another bowl, beat cream cheese with granulated sugar until smooth.
  6. Add eggs one at a time, mixing just until incorporated.
  7. Stir in vanilla extract, lime zest, and lime juice until well combined.
  8. Gently fold in fresh blueberries.
Baking
  1. Spoon the cheesecake batter over the prepared crusts, filling each about three-quarters full.
  2. Bake for 18-20 minutes, until centers are set.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chilling and Serving
  1. Refrigerate the cupcakes for at least 2 hours.
  2. Top each cupcake with whipped cream and extra blueberries before serving.

Notes

For best results, ensure cream cheese is at room temperature for a smoother filling. Store leftovers in the refrigerator for up to 5 days or freeze for up to a month. Try mixing berries for a flavor twist.