Description
These Irresistible Blueberry Lime Cheesecake Cupcakes are mini desserts that combine a creamy lime-infused cheesecake filling with a graham cracker crust and a vibrant blueberry glaze. Each cupcake is perfectly portioned, rich in flavor, and easy to serve—ideal for gatherings, picnics, or sweet cravings.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz full-fat cream cheese (2 blocks), softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tbsp lime juice (fresh)
- 1 tsp lime zest
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries (plus more for topping)
- 1/3 cup blueberry jam or preserves
- 1 tsp lime juice (for glaze)
- Optional: 1/2 tsp cornstarch (for thickening glaze)
- Optional garnish: extra lime zest or crushed pistachios
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter in a bowl. Press 1 tbsp of the mixture into the bottom of each liner.
- Bake crusts for 5 minutes. Remove and let cool.
- Beat cream cheese until smooth. Add sugar and beat until fluffy.
- Mix in sour cream, lime juice, lime zest, and vanilla extract.
- Add eggs one at a time, mixing just until combined.
- Gently fold in 1/2 cup blueberries.
- Divide filling evenly among the liners, about 3/4 full.
- Tap pan to release air bubbles. Bake for 16–20 minutes until centers are slightly jiggly.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- For glaze, heat blueberry jam with 1 tsp lime juice until smooth. Thicken with cornstarch slurry if needed.
- Spoon glaze over chilled cupcakes. Top with fresh blueberries and optional garnishes.