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There’s something undeniably delightful about desserts that seamlessly blend the richness of cheesecake with the refreshing essence of fruit. Imagine sinking your teeth into a luscious cheesecake cupcake, where the creamy filling is beautifully complemented by the tartness of lime and the sweetness of fresh blackberries. This irresistible combination not only tantalizes your taste buds but also elevates your dessert game, making it perfect for any occasion—be it a summer gathering, a birthday celebration, or simply a sweet treat to enjoy at home.

Blackberry Lime Cheesecake Cupcakes

Satisfy your sweet tooth with these delicious Blackberry Lime Cheesecake Cupcakes! This recipe combines a creamy cheesecake filling with fresh blackberries and zesty lime for a refreshing twist. Perfect for summer gatherings or special celebrations, these cupcakes are easy to make, requiring simple ingredients and straightforward steps. Elevate your baking game and impress your guests with these delightful treats that are sure to become a favorite. Indulge in the vibrant flavors today!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

3 tablespoons granulated sugar

1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

Zest of 1 lime

Juice of 1 lime (about 2 tablespoons)

1 teaspoon vanilla extract

1/2 cup fresh blackberries (plus more for topping)

For the blackberry sauce:

1 cup fresh blackberries

1/4 cup granulated sugar

1 tablespoon water

1 teaspoon lemon juice

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well blended. Line a cupcake tin with paper liners and evenly distribute the crumb mixture into the bottom of each liner, pressing down firmly to create a solid crust.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add in the sour cream, eggs, lime zest, lime juice, and vanilla extract. Mix until completely combined. Gently fold in the fresh blackberries.

      Fill the cupcakes: Pour the cheesecake filling over the prepared crusts in the cupcake liners, filling each about three-quarters full.

        Bake: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Turn off the oven, crack the door open, and let the cupcakes cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.

          Prepare the blackberry sauce: In a small saucepan over medium heat, combine 1 cup of fresh blackberries, granulated sugar, water, and lemon juice. Cook for about 5-7 minutes, smashing the berries gently with a spoon until they start to break down and create a sauce. Remove from heat and let cool.

            Assemble: Once the cupcakes are completely cool, drizzle the cooled blackberry sauce over the top of each cheesecake cupcake. Garnish with additional fresh blackberries if desired.

              Chill and serve: Refrigerate the cupcakes for at least 2 hours before serving to allow the flavors to meld and the cheesecake to set properly.

                Prep Time, Total Time, Servings: 30 mins | 2 hrs 30 mins | 12 servings