These Blueberry Lime Cheesecake Cupcakes combine the tangy freshness of lime with the sweetness of blueberries for a delightful summer treat. A graham cracker crust adds a classic touch, while the creamy cheesecake filling is infused with zesty lime juice and lime zest. Fresh or frozen blueberries provide bursts of fruity flavor throughout. Topped with whipped cream and extra blueberries, these cupcakes are perfect for any gathering, from barbecues to picnics. Easy to make and packed with flavor, they’re sure to be a hit at your next event!
These Blueberry Lime Cheesecake Cupcakes are a refreshing and delicious dessert, perfect for summer gatherings. The tangy lime pairs beautifully with sweet blueberries, while the graham cracker crust adds a classic crunch. Topped with whipped cream and extra blueberries, these cupcakes are not only tasty but also visually stunning. They’re easy to make and a great way to impress your guests at any event!
INGREDIENTS
- Graham cracker crumbs: 1 ½ cups, for a classic crust.
- Sugar: ¼ cup, to sweeten the crust.
- Unsalted butter: ½ cup melted, to bind the crust.
- Cream cheese: 16 oz softened, for the creamy cheesecake filling.
- Sugar: ½ cup, to sweeten the cheesecake.
- Eggs: 2 large, to give structure to the cheesecake.
- Lime juice: 2 tbsp, for a tangy citrus flavor.
- Lime zest: Zest of 1 lime, for extra lime flavor.
- Blueberries: 1 cup fresh or frozen, to add fruity bursts of flavor.
- Whipped cream: For topping.
- Extra blueberries: For garnish.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 325°F (165°C). Line a cupcake pan with paper liners.
- Step 2:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of each cupcake liner.
- Step 3:
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs, lime juice, and lime zest, mixing until fully incorporated.
- Step 4:
- Gently fold in the blueberries, being careful not to break them.
- Step 5:
- Spoon the cheesecake filling into each cupcake liner, filling them about ¾ full.
- Step 6:
- Bake for 20-25 minutes, or until the centers are set. Allow to cool completely in the pan.
- Step 7:
- Refrigerate for at least 2 hours before serving.
- Step 8:
- Top with whipped cream and additional blueberries for garnish.
Serving and Storage Tips
- These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.
- If you plan to make them ahead of time, they can be frozen (without whipped cream) for up to 1 month. Thaw in the fridge before serving.
Helpful Notes
- For a more intense lime flavor, add an extra tablespoon of lime juice to the cheesecake mixture.
- If using frozen blueberries, be sure to thaw and drain them to prevent excess moisture in the batter.
Tips from Well-Known Chefs
- Many chefs recommend mixing the blueberries with a teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom.
Why You’ll Love These Blueberry Lime Cheesecake Cupcakes
The combination of tangy lime and sweet blueberries makes these cupcakes a refreshing summer treat. The creamy cheesecake filling contrasts beautifully with the crunchy graham cracker crust, creating a dessert that’s both indulgent and light. Topped with fluffy whipped cream and extra blueberries, these cupcakes are as beautiful as they are delicious. Whether you’re serving them at a party or enjoying them as a sweet snack, they’re sure to be a hit!
Creative Variations for Your Blueberry Lime Cheesecake Cupcakes
Feel free to experiment with different berries or citrus flavors! Swap the blueberries for raspberries, blackberries, or strawberries, or try using lemon or orange zest instead of lime for a different twist. You can also drizzle a berry compote or citrus glaze on top for extra flavor. If you prefer a more decadent topping, add a dollop of mascarpone or cream cheese frosting instead of whipped cream.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but be sure to thaw and drain them before folding into the batter to avoid excess moisture.
Can I make these cupcakes ahead of time?
Yes! You can make the cupcakes ahead of time and store them in the refrigerator for up to 3 days, or freeze them for up to 1 month without the whipped cream topping.
How do I prevent the blueberries from sinking?
To prevent blueberries from sinking, you can toss them in a teaspoon of flour before adding them to the batter. This will help them stay evenly distributed.
Can I substitute other fruits for blueberries?
Yes! You can use other berries like raspberries, blackberries, or strawberries for a different flavor. Citrus fruits like lemon or orange also work well with this recipe.
Summary
These Blueberry Lime Cheesecake Cupcakes are the perfect summer dessert, combining the zesty flavor of lime with sweet bursts of blueberries. With a crunchy graham cracker crust and creamy cheesecake filling, they’re sure to impress at any gathering. Topped with whipped cream and extra blueberries, these cupcakes are both beautiful and delicious. Easy to prepare, they make a great addition to any summer picnic, barbecue, or party.