Blueberry Lime Cheesecake Cupcakes (Print Version)
# Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup sugar.
03 -
½ cup unsalted butter (melted).
04 -
16 oz cream cheese (softened).
05 -
½ cup sugar.
06 -
2 large eggs.
07 -
2 tbsp lime juice.
08 -
Zest of 1 lime.
09 -
1 cup blueberries (fresh or frozen).
10 -
Whipped cream (for topping).
11 -
Extra blueberries (for garnish).
# Instructions:
01 -
Preheat your oven to 325°F (165°C). Line a cupcake pan with paper liners.
02 -
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of each cupcake liner.
03 -
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs, lime juice, and lime zest, mixing until fully incorporated.
04 -
Gently fold in the blueberries, being careful not to break them.
05 -
Spoon the cheesecake filling into each cupcake liner, filling them about ¾ full.
06 -
Bake for 20-25 minutes, or until the centers are set. Allow to cool completely in the pan.
07 -
Refrigerate for at least 2 hours before serving.
08 -
Top with whipped cream and additional blueberries for garnish.
# Notes:
01 -
These tangy and sweet cheesecake cupcakes are a perfect summer treat!.
02 -
You can use fresh or frozen blueberries, but be sure to thaw and drain frozen ones before adding them to the batter.