A Sweet Slice of Summer in a Cupcake Wrapper
Okay, confession time: I have a bit of a weakness for anything tangy-sweet that comes in a cute, bite-sized form—and these Blackberry Lime Cheesecake Cupcakes are my not-so-guilty pleasure.
Whether you’re planning a backyard BBQ, hosting a baby shower, or just want something refreshing to beat the summer heat, this summer cheesecake recipe checks all the boxes: individual portions, no messy slicing, and that dreamy combo of tart lime with juicy blackberries. Yes, please!
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And let’s be honest—anything that looks this fancy but comes together without a fuss? We’re here for it.
Why You’ll Love These Blackberry Lime Cheesecake Cupcakes
These mini cheesecake cupcakes are what I like to call a triple win: easy to make, stunning to serve, and impossible to resist. Here’s what makes them extra special:
- 🍋 Fresh and zesty flavor from lime juice and zest
- 🍇 Sweet-tart blackberry topping that bursts with summer vibes
- 🧁 Individual cheesecake cups that feel elegant but casual
- ⏱️ No water bath drama—just simple baking and chilling
- ❄️ Perfect make-ahead dessert for parties or a cozy night in
Plus, kids love them. Adults swoon over them. And picky eaters? Even they don’t stand a chance.
Ingredients You’ll Need
Let’s break it down, layer by luscious layer:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- ¼ teaspoon cinnamon (optional, but oh-so-cozy)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- Zest of 1 lime
For the Blackberry Topping:
- 1 cup fresh blackberries (or frozen + thawed)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
How to Make Blackberry Lime Cheesecake Cupcakes
1. Prep the Crust
Preheat your oven to 325°F. Line a muffin pan with cupcake liners (trust me, cleanup will thank you).
In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until the texture is like wet sand. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly—I like using the bottom of a small glass.
Bake the crusts for 5–6 minutes, just until set. Let them cool while you make the filling.
2. Whip Up That Creamy Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy—no lumps, no stress.
Add sugar and mix until combined. Then beat in the eggs, one at a time. Stir in the vanilla, sour cream, lime juice, and zest. The result should be smooth and slightly tangy with a refreshing citrus aroma.
Pour the filling over the cooled crusts, filling each cup about ¾ full.
Bake for 18–20 minutes or until the centers are just set (they might jiggle a bit—totally normal). Cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours, or overnight if you can resist.
3. Make the Blackberry Topping
In a small saucepan, combine blackberries, sugar, and lime juice over medium heat. Stir gently and cook for about 5–7 minutes, until the berries start to break down and release their gorgeous purple juices.
Once the mixture thickens slightly, remove from heat and let it cool completely.
4. Top & Serve
Spoon a bit of blackberry topping over each chilled cheesecake cupcake just before serving. The contrast of deep purple berries on creamy cheesecake is honestly chef’s kiss.
Emy’s Tips for Cheesecake Cupcake Success
- Don’t overmix your batter. Overmixing can add air and cause cracks. A few small lumps? No big deal.
- Room temp cream cheese = smooth filling. No shortcuts here—it really makes a difference.
- Want extra lime kick? Add a bit more zest to the batter or sprinkle it on top as garnish.
- Going crustless? You can skip the graham base if you’re watching carbs—just use cupcake liners to prevent sticking.
Want to surprise Mom with something special this Mother’s Day? These Gluten-Free Valentine’s Dessert Ideas are just as lovely for celebrating the amazing women in your life!
A Little Backstory from My Kitchen
This recipe actually came to life one summer when my kids picked way more blackberries than we knew what to do with. I had cream cheese in the fridge, limes on the counter, and an “aha!” moment inspired by the flavors of a blackberry mojito (yes, really).
Fast-forward to now, and these Blackberry Lime Cheesecake Cupcakes are a regular feature at our family BBQs, potlucks, and even random Tuesdays when we need a little joy.
FAQs: Let’s Tackle Those Baking Questions
Can I make these ahead of time?
Absolutely! These individual cheesecake cups taste even better after a night in the fridge. Make them up to 2 days in advance.
What if I don’t have fresh blackberries?
Frozen works just fine—just thaw and drain them before cooking down the topping.
Can I use a different crust?
Totally! Try crushed vanilla wafers or even Oreos for a twist.
How should I store leftovers?
Pop them in an airtight container in the fridge—they’ll stay fresh for 3–4 days (if they last that long!).
More Sweet Treats to Explore
If you love this blackberry lime dessert, check out these reader favorites too:
- Lemon Blueberry Mini Cheesecakes: The Perfect Spring Dessert Bite
- Easy & Delicious Diabetic Desserts Sugar-Free Treats You’ll Love
- How to Make Perfect Deviled Strawberries for Any Occasion
These treats are light, fruity, and perfect for warm-weather gatherings or an easy make-ahead dessert.
Whether you’re celebrating something special or just want to jazz up your weekday, these Blackberry Lime Cheesecake Cupcakes are the kind of dessert that turns heads and brings smiles.
So grab those muffin tins, pull out your cream cheese, and let’s make some summer magic—one mini cheesecake
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Blackberry Lime Cheesecake Cupcakes: A Refreshing Summer Dessert You will Love
- Total Time: 2 hours 45 minutes (including chill time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Blackberry Lime Cheesecake Cupcakes are a refreshing and tangy summer dessert that’s perfect for parties, potlucks, or just a treat-yourself moment. With a buttery graham cracker crust, creamy lime-infused cheesecake, and a juicy blackberry topping, these individual cheesecake cups are easy to make, beautifully portioned, and packed with flavor.
Ingredients
For the Crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
¼ teaspoon ground cinnamon (optional)
¼ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
1 tablespoon fresh lime juice
Zest of 1 lime
For the Blackberry Topping:
1 cup fresh blackberries (or frozen, thawed)
2 tablespoons granulated sugar
1 tablespoon fresh lime juice
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, sugar, cinnamon (if using), and melted butter until well combined.
Divide mixture evenly among cupcake liners (about 1 tbsp each) and press down firmly using the bottom of a small glass.
Bake crusts for 5–6 minutes. Let cool while preparing the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until fluffy.
Beat in eggs, one at a time, mixing just until combined.
Add vanilla, sour cream, lime juice, and lime zest. Mix until smooth but don’t overbeat.
Spoon filling evenly into prepared crusts, filling each about ¾ full.
3. Bake the Cupcakes:
Bake for 18–20 minutes, until centers are just set (a slight jiggle is fine).
Cool in pan for 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours, or overnight.
4. Make the Blackberry Topping:
In a small saucepan, combine blackberries, sugar, and lime juice.
Cook over medium heat for 5–7 minutes, stirring gently, until berries break down and the sauce thickens slightly.
Remove from heat and cool completely.
5. Assemble and Serve:
Top each chilled cheesecake cupcake with a spoonful of blackberry topping. Garnish with extra lime zest or a fresh blackberry if desired.
Notes
You can use frozen blackberries—just thaw and drain before using.
For a smoother topping, mash the blackberries more thoroughly or strain for a seedless version.
Store cupcakes in an airtight container in the fridge for up to 4 days.
Want to make them gluten-free? Use gluten-free graham crackers for the crust.
These freeze well (without topping)—wrap individually and store for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 265kal
- Sugar: 18g
- Sodium: 165mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
cupcake at a time. 💜
