Blueberry Lime Cheesecake Cupcakes Recipe

Why Make This Recipe

Blueberry Lime Cheesecake Cupcakes are a delightful treat that combines the creamy goodness of cheesecake with the refreshing flavors of lime and the sweetness of blueberries.

They are perfect for parties, gatherings, or just a sweet snack at home.

These cute little cupcakes are easy to make and a hit with everyone who tries them!

Print Recipe

Blueberry Lime Cheesecake Cupcakes

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese softened
• ½ cup sugar
• 1 egg
• Zest of 1 lime
• 1 tablespoon lime juice
• ½ teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tablespoons sugar for topping
• 1 tablespoon lime juice for topping

Instructions

• Preheat the oven to 350°F (175°C).
• In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of cupcake liners in a muffin tin.
• In a separate bowl, beat together the cream cheese and sugar until smooth. Add the egg, lime zest, lime juice, and vanilla extract; mix until well combined.
• Pour the cheesecake filling over the crusts in the muffin tin.
• Bake for 20-25 minutes until set.
• While the cupcakes are cooling, make the blueberry topping by simmering the blueberries, sugar, and lime juice in a saucepan until the blueberries burst and the mixture thickens slightly.
• Once the cupcakes have cooled, top them with the blueberry sauce.
• Refrigerate for at least an hour before serving.

How to Make Blueberry Lime Cheesecake Cupcakes

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• ½ cup sugar
• 1 egg
• Zest of 1 lime
• 1 tablespoon lime juice
• ½ teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tablespoons sugar for topping
• 1 tablespoon lime juice for topping

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of cupcake liners in a muffin tin.
3. In a separate bowl, beat together the cream cheese and sugar until smooth. Add the egg, lime zest, lime juice, and vanilla extract; mix until well combined.
4. Pour the cheesecake filling over the crusts in the muffin tin.
5. Bake for 20-25 minutes until set.
6. While the cupcakes are cooling, make the blueberry topping by simmering the blueberries, sugar, and lime juice in a saucepan until the blueberries burst and the mixture thickens slightly.
7. Once the cupcakes have cooled, top them with the blueberry sauce.
8. Refrigerate for at least an hour before serving.

How to Serve Blueberry Lime Cheesecake Cupcakes

Serve the cupcakes chilled for the best taste. They make a great dessert after dinner or a sweet snack during the day.

You can add a dollop of whipped cream or a sprig of mint for an extra touch.

How to Store Blueberry Lime Cheesecake Cupcakes

These cupcakes can be stored in the refrigerator. Place them in an airtight container to keep them fresh.

They will last for about 3-4 days, but they are best enjoyed within the first couple of days.

Tips to Make Blueberry Lime Cheesecake Cupcakes

• Make sure the cream cheese is softened to room temperature for easier mixing.
• Don’t skip the refrigeration step; it helps the flavors blend and the cheesecake to firm up.
• If you don’t have fresh blueberries, frozen ones work just as well. Just make sure to thaw and drain them before cooking.

Variation

You can switch up the fruit topping if you like.

Instead of blueberries, try strawberries, raspberries, or chopped peaches for a different flavor.

FAQs

1. Can I use a different type of crust?

Yes! You can use chocolate cookies or almond flour as an alternative to graham cracker crumbs for a unique twist.

2. How many cupcakes does this recipe make?

This recipe makes about 12 cupcakes, depending on how much of the cheesecake filling you pour into each liner.

3. Can I freeze leftover cupcakes?

Yes, you can freeze the cupcakes without the topping. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to a month. Just thaw them in the refrigerator before serving.