Blackberry Lime Cheesecake Cupcakes – Page 2

—

## ** Instructions**

### ** Prepare the Crust**
1. Preheat your oven to **325°F (163°C)** and line a **12-cup muffin tin** with cupcake liners.
2. In a medium bowl, combine the **graham cracker crumbs**, **granulated sugar**, and **cinnamon** (if using). Add the **melted butter** and mix until the crumbs are evenly coated.
3. Spoon about **1 tablespoon of the crumb mixture** into each muffin cup and press it down with a spoon or your fingers to form a firm, even crust.
4. Bake for **8-10 minutes**, then remove from the oven and set aside to cool while you prepare the cheesecake filling.

### ** Make the Cheesecake Filling**
1. In a large mixing bowl, beat the **cream cheese** and **granulated sugar** together with an electric mixer until smooth and creamy.
2. Add the **eggs**, one at a time, beating well after each addition.
3. Stir in the **vanilla extract**, **sour cream**, **lime zest**, and **lime juice** until well combined.
4. Gradually add the **heavy cream** and mix until smooth. The filling should be thick and creamy.

### ** Assemble and Bake the Cupcakes**
1. Pour the cheesecake filling evenly into each muffin cup, filling almost to the top.
2. Bake for **18-20 minutes**, or until the edges are set and the centers have a slight jiggle.
3. Turn off the oven and leave the cheesecake cupcakes in the oven for an additional **5-10 minutes** to set. Then remove them from the oven and let them cool to room temperature.
4. Once cooled, transfer the cupcakes to the fridge and chill for at least **4 hours** (overnight is best).

### ** Make the Blackberry Topping**
1. In a small saucepan, combine the **blackberries**, **sugar**, and **water**. Cook over medium heat, mashing the berries gently with a spoon, for about **5-7 minutes** until the mixture has thickened and become syrupy.
2. Stir in the **lime juice** (optional), then remove from heat and let it cool to room temperature.
3. Once the topping has cooled, spoon a small amount of the blackberry syrup over each cheesecake cupcake before serving.

—

## ** Tips & Variations**

**Fresh or Frozen Berries:** If fresh blackberries are unavailable, frozen berries will work just fine. Just be sure to thaw and drain them before using to avoid extra liquid.
**Extra Tanginess:** If you love extra citrus flavor, feel free to add more **lime zest** or **lime juice** to the cheesecake filling.
**Garnish Options:** For added flair, top each cupcake with a whole blackberry, mint leaves, or a small piece of lime zest.
**Make it Gluten-Free:** Substitute the graham cracker crumbs with gluten-free crumbs or ground almonds to make this recipe gluten-free.
**Add a Crunch:** If you want an extra texture contrast, sprinkle chopped **toasted nuts** (such as pistachios or almonds) over the topping.

—

### ** Final Thoughts**

These **Blackberry Lime Cheesecake Cupcakes** are a delightful dessert that perfectly balances sweetness and tartness. The creamy cheesecake, paired with the refreshing lime flavor and the rich blackberry topping, creates a treat that will leave everyone asking for the recipe. Whether you’re serving them at a dinner party, for a special occasion, or as a sweet end to a casual meal, these cupcakes are sure to be a hit.

**Tried this recipe? Let us know how it turned out!**