Description

These Blueberry Lime Cheesecake Cupcakes are creamy, tangy, and perfectly portioned with a buttery graham cracker crust, smooth lime-infused cheesecake filling, and bursts of juicy blueberries. Finished with whipped cream and fresh lime zest, they offer a refreshing citrus twist in every bite.

Ingredients

1 cup graham cracker crumbs (or digestive biscuits)

2 tbsp melted butter

8 oz (225g) cream cheese, softened

1/4 cup sugar

1 egg

Zest of 1 lime

1 tbsp lime juice

1/2 cup fresh blueberries

1/4 cup blueberries (for swirl, optional)

1 tbsp sugar (for swirl, optional)

1/2 cup heavy cream

2 tbsp powdered sugar

Lime zest for garnish

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Instructions

Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom of each liner. Bake for 5 minutes, then cool slightly.
Beat the softened cream cheese with sugar until smooth and creamy. Add the egg, lime zest, and lime juice, mixing until fully incorporated.
Gently fold in the fresh blueberries.
If making the blueberry swirl, mash the blueberries with sugar. Spoon small amounts over the batter and swirl gently with a toothpick.
Divide the cheesecake mixture evenly over the pre-baked crusts. Bake for 15–18 minutes, until the edges are set and the centers are slightly soft.
Cool at room temperature, then refrigerate for at least 2 hours until fully chilled.
Beat the heavy cream with powdered sugar until soft peaks form. Pipe or spoon onto chilled cupcakes and garnish with fresh lime zest before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days.

Freeze without whipped topping for up to 2 months; thaw overnight in the refrigerator.

Substitute raspberries or chopped strawberries for blueberries if desired.

Add extra lime zest for a stronger citrus flavor.

Digestive biscuits or vanilla wafer crumbs can replace graham crackers.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220 kcal
Sugar: 14 g
Sodium: 160 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg