Description
These delicious cupcakes combine the sweetness of blackberries with the tang of lime, enclosed in a creamy cheesecake filling.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lime juice
- 1/2 cup blackberry jam
- 1/2 cup fresh blackberries
- 1/2 cup heavy cream
- Zest of 1 lime (for garnish)
- Extra blackberries and lime zest for topping
Instructions
- Start by preheating your oven to 325°F (160°C). Line a muffin tin with cupcake liners to prevent the cupcakes from sticking and for easier serving.
- In a small mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of each cupcake liner.
- In a larger mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well. Stir in the vanilla extract and fresh lime juice.
- Spoon about a tablespoon of blackberry jam onto each crust, then fill the remaining space with the cream cheese mixture, leaving room for expansion.
- Bake in the preheated oven for 20-25 minutes. Remove from the oven and let cool before refrigerating.
- Beat the heavy cream with an electric mixer until stiff peaks form. Spread the whipped cream over each cooled cupcake.
- Top with fresh blackberries, an extra dollop of blackberry jam, and lime zest. Chill for at least 2 hours before serving.
Notes
These cupcakes can be stored in the refrigerator for up to three days or frozen for up to a month. If fresh blackberries aren’t available, you can use frozen berries or other types of berries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 300 per cupcake
- Sodium: 210 mg
- Protein: 6 g