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Blueberry Lime Cheesecake Cupcakes – A Zesty & Sweet Treat!

These Blueberry Lime Cheesecake Cupcakes are a delightful twist on classic cheesecake, combining the creamy richness of cheesecake with the refreshing zing of lime and bursts of juicy blueberries. Perfectly portioned for easy serving, these mini cheesecakes make an excellent dessert for parties, brunch, or anytime you crave something sweet and tangy!#CheesecakeCupcakes #BlueberryDesserts #LimeCheesecake #MiniCheesecakes #EasyDessertRecipes #SweetTreats #BakingInspo #NoFailDesserts #HomemadeGoodness #PartyDesserts
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons sour cream
  • Zest of 1 lime
  • Juice of ½ lime
  • ½ cup fresh blueberries
For the Topping (Optional):
  • ¼ cup blueberry jam
  • Whipped cream
  • Extra lime zest for garnish

Method
 

Prepare the Crust:
  1. Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press about 1 tablespoon of the mixture into each liner and bake for 5 minutes. Let cool.
Make the Cheesecake Filling:
  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add egg, vanilla extract, sour cream, lime zest, and lime juice, mixing until well combined.
  3. Fold in blueberries gently.
Fill and Bake:
  1. Spoon the cheesecake mixture over the cooled crusts, filling each liner ¾ full.
  2. Bake for 18-20 minutes or until the centers are set but slightly jiggly.
  3. Let cool in the oven for 5 minutes, then transfer to a wire rack.
Chill:
  1. Refrigerate for at least 2 hours, or overnight for the best texture.
Add Toppings (Optional):
  1. Spread a thin layer of blueberry jam on top.
  2. Pipe whipped cream and sprinkle with extra lime zest for a bright, citrusy finish.
  3. Serve & Enjoy!
  4. Serve chilled and enjoy these delicious, creamy cheesecake cupcakes!

Notes

  • Use Room-Temperature Ingredients: This ensures a smooth, creamy batter.
  • Don’t Overbake: The cupcakes should have a slight jiggle in the center.
  • Make Ahead: These cupcakes keep well in the fridge for up to 5 days.
  • Freezing Option: Freeze without toppings for up to 3 months. Thaw in the fridge before serving.

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