Blueberry Lime Cheesecake Cupcakes – A Zesty Sweet Treat
Welcome back to Febkam Cooking! If you’re a cheesecake lover who enjoys individual desserts, these Blueberry Lime Cheesecake Cupcakes will be your new obsession. They’re creamy, tangy, and topped with a burst of blueberries—perfect for any occasion, from brunch to birthdays.
Why You’ll Love These Cheesecake Cupcakes
- Portion Control: Perfectly sized for individual servings.
- Bright & Refreshing: The lime adds a zesty twist to the creamy cheesecake.
- Easy to Make Ahead: These cupcakes taste even better after chilling overnight.
- Impressive & Fun: Great for parties, picnics, or just because you love cupcakes!
Ingredients (Makes 12 Cupcakes)
Crust:
- 3/4 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp lime zest
- 1/2 tsp vanilla extract
Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Step-by-Step Instructions
1. Preheat & Prep
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. Divide the mixture evenly among the cupcake liners and press down firmly to create the crust. Bake for 5-7 minutes and set aside.
3. Prepare the Cheesecake Batter
In a large bowl, beat the cream cheese until smooth and fluffy. Add the sugar and continue mixing until well combined. Beat in the eggs one at a time, followed by the lime juice, lime zest, and vanilla extract.
4. Assemble & Bake
Pour the cheesecake batter over the prepared crusts, filling each cupcake liner about 3/4 full. Bake for 18-22 minutes, or until the centers are just set but still slightly jiggly. Let the cupcakes cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours (or overnight).
5. Make the Blueberry Topping
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices (about 5 minutes). If you prefer a thicker topping, mix in 1 tsp of cornstarch and cook for an additional minute. Let it cool before spooning over the chilled cupcakes.
Tips for Perfect Cheesecake Cupcakes
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to prevent lumps.
- No Cracks, No Problem: Avoid overmixing the batter to keep your cheesecake smooth and crack-free.
- Fresh or Frozen Blueberries: Both work well, but if using frozen, don’t thaw them first.
How to Serve & Store
Top each cupcake with a spoonful of the blueberry topping right before serving. These cupcakes are best enjoyed chilled! Store leftovers in the fridge for up to 5 days, or freeze them (without topping) for up to 2 months.
Nutrition Information (Per Cupcake)
- Calories: 220
- Carbs: 20g
- Protein: 4g
- Fat: 15g
Frequently Asked Questions
Q: Can I use bottled lime juice instead of fresh?
Yes, but fresh lime juice gives the best flavor and aroma.
Q: How do I make these gluten-free?
Simply swap the graham crackers for gluten-free ones!
Q: Can I make mini versions?
Absolutely! Use a mini muffin pan and reduce the baking time to 10-12 minutes.
Wrap-Up
These Blueberry Lime Cheesecake Cupcakes are a must-try! They’re easy to make, bursting with flavor, and sure to impress your guests. Whether for a special event or just a fun weekend baking project, these little cheesecakes are guaranteed to delight.
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