Looking for a dessert that’s equal parts elegant and easy? These Blackberry Lime Cheesecake Cupcakes are the perfect treat. Creamy cheesecake filling infused with fresh lime zest sits atop a buttery graham cracker crust and is topped with a vibrant blackberry swirl — all baked into individual cupcakes for effortless serving and snacking.
They’re the ideal make-ahead dessert for parties, showers, or just because. Fruity, tangy, and not overly sweet, these bite-sized cheesecakes strike the perfect balance between refreshing and indulgent.
🛒 Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- Zest of 1 lime
- ⅓ cup sour cream
For the blackberry swirl:
- ½ cup blackberries
- 1 tablespoon granulated sugar
- 1 teaspoon lime juice
- 1 teaspoon cornstarch
👩🍳 Instructions
1. Preheat the oven
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
2. Make the crust
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
3. Prepare the blackberry swirl
In a small saucepan over medium heat, combine blackberries, sugar, lime juice, and cornstarch. Cook, stirring, until berries break down and the mixture thickens (about 3–5 minutes). Strain through a fine mesh sieve to remove seeds (optional). Let cool slightly.
4. Make the cheesecake filling
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well. Stir in vanilla, lime juice, lime zest, and sour cream. Mix until fully combined and creamy.
5. Assemble the cupcakes
Spoon the cheesecake batter over each crust, filling the liners about ¾ full. Drop small spoonfuls of the blackberry sauce on top and use a toothpick to swirl it into the batter.
6. Bake
Bake for 18–22 minutes, or until the centers are just set and no longer jiggly. Cool completely in the pan, then transfer to the fridge for at least 2 hours (preferably overnight).
7. Serve
Top with fresh blackberries or lime zest before serving, if desired.
🍽 Nutrition Info (per cupcake – makes 12)
- Calories: 240
- Protein: 4g
- Carbs: 20g
- Fat: 17g
- Sugar: 13g
- Fiber: 1g
- Sodium: 160mg
Nutrition may vary depending on ingredient brands used.
✅ Tips & Variations
- Don’t skip chilling: These need at least 2 hours in the fridge to fully set.
- Make it gluten-free: Use gluten-free graham crackers.
- Berry swap: Try raspberries or blueberries instead of blackberries.
- Zest it up: Add extra lime zest for more zing!
- Freeze-friendly: These cupcakes freeze well — just thaw in the fridge before serving.
🍴 Serving Suggestions
- Perfect for bridal showers, picnics, or tea parties
- Pair with sparkling water, lemonade, or iced green tea
- Garnish with whipped cream and a berry for a party-ready finish
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