Go Back
The foundation of any great recipe lies in its ingredients. For our Blueberry Lime Cheesecake Cupcakes, each component plays a crucial role in achieving the perfect balance of flavors and textures. Let’s take a closer look at the essential ingredients that come together to create this delightful dessert.

Blueberry Lime Cheesecake Cupcakes

Elevate your dessert game with these Blueberry Lime Cheesecake Cupcakes! These mini treats blend creamy cheesecake with a zesty lime twist, topped with fresh blueberries for a visually stunning finish. Perfect for summer gatherings or any sweet tooth craving, these cupcakes offer a delightful balance of sweet and tangy flavors. Get ready to impress your guests with this delightful bite-sized delight! #DessertGoals #CupcakeLove #BlueberryLimeCheesecake #YummyDesserts #BakingJoy
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

Zest of 1 lime

2 large eggs

1 cup fresh blueberries

For the lime curd topping:

1/2 cup fresh lime juice (about 4 limes)

1/2 cup granulated sugar

2 eggs

1 tablespoon unsalted butter

Zest of 1 lime

For garnish:

Fresh blueberries

Whipped cream

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until combined and crumbly. Press the mixture evenly into the bottom of each cupcake liner. Bake for 5 minutes, then remove from the oven and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until well combined. Incorporate the lime zest. Add the eggs, one at a time, mixing just until combined after each addition. Gently fold in the fresh blueberries.

      Fill the cupcakes: Pour the cheesecake filling over each pre-baked crust in the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until the centers are set but slightly jiggly. Turn off the oven and leave the cupcakes inside with the door ajar for another 10 minutes. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.

        Prepare the lime curd: In a small saucepan over low heat, whisk together the lime juice, sugar, eggs, and lime zest until well blended. Cook, stirring constantly, until the mixture thickens (about 10-15 minutes). Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl and refrigerate until cool.

          Assemble the cupcakes: Once the cheesecake cupcakes are chilled, remove them from the liners and place them on a serving platter. Top each cupcake with a dollop of lime curd and garnish with fresh blueberries and whipped cream.

            Serve: Enjoy your zesty and refreshing Blueberry Lime Cheesecake Cupcakes chilled for the best flavor!

              Prep Time: 30 mins | Total Time: 4 hrs 30 mins | Servings: 12 cupcakes