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Irresistible Blueberry Lime Cheesecake Cupcakes

Delicious cupcakes infused with fresh blueberries and zesty lime, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of lime
  • 2 tablespoons lime juice
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press approximately 1-2 tablespoons of the mixture into the bottom of each cupcake liner.
Making the Cheesecake
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, lime zest, and lime juice until fully incorporated.
  4. Gently fold the fresh blueberries into the cheesecake mixture, ensuring they are evenly distributed.
Baking
  1. Divide the cheesecake batter evenly among the cupcake liners.
  2. Bake for about 20-25 minutes or until the centers are set and slightly jiggle.
Cooling and Serving
  1. Remove from the oven and let them cool completely before moving to the refrigerator to chill for at least 2 hours.
  2. Top with whipped cream or extra blueberries and lime zest before serving. Enjoy!

Notes

Tip: Always ensure your cream cheese is at room temperature for the smoothest batter. You can substitute fresh blueberries with frozen ones, just remember to thaw and drain them well. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to three months.