Irresistible Blueberry Lime Cheesecake Cupcakes
These irresistible blueberry lime cheesecake cupcakes are creamy, refreshing, and full of bright flavor. Juicy blueberries and zesty lime are folded into a smooth cheesecake filling, creating a perfectly balanced dessert that feels light, joyful, and homemade.
Equipment
- Muffin pan
- Cupcake Liners
- Mixing Bowls
- Hand Mixer or Whisk
- Zester
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 tbsp butter, melted
Cheesecake Filling
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 1/2 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (165°C). Mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of lined muffin cups.
- Mix the cheesecake base: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, scraping down the sides as needed.
- Add wet ingredients: Beat in the egg, sour cream, vanilla extract, lime zest, and lime juice until fully incorporated and smooth.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, being careful not to crush them.
- Fill and bake: Spoon the cheesecake mixture over the crusts, filling each cup nearly to the top. Bake for 20–22 minutes, until the centers are just set.
- Cool and chill: Allow the cupcakes to cool completely at room temperature, then refrigerate for at least 2 hours before serving for the best texture and flavor.