Blueberry Lime Cheesecake Cupcakes are a refreshing twist on the classic cheesecake, with a tangy lime flavor paired with the sweetness of fresh blueberries. These mini cheesecakes are perfect for any occasion, offering all the creamy texture and richness of a traditional cheesecake in a portable, bite-sized form. The combination of graham cracker crust, creamy filling, and fruity topping makes them a delightful treat that’s sure to impress.

Ingredients

1 cup graham cracker crumbs
2 tbsp sugar
3 tbsp butter, melted
8 oz cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1 egg
1 tsp vanilla extract
Zest of 1 lime
1/4 cup fresh lime juice
1/2 cup fresh blueberries

Directions

Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
In a small bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined.
Press the graham cracker mixture into the bottom of each cupcake liner to form the crust.
In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy.
Add sour cream, egg, vanilla extract, lime zest, and lime juice to the cream cheese mixture. Mix until fully combined and smooth.
Gently fold in the fresh blueberries, being careful not to break them apart.
Spoon the cheesecake mixture into each cupcake liner, over the graham cracker crust.
Bake for 20-25 minutes, or until the center is almost set (it may still jiggle slightly when gently shaken).
Allow the cupcakes to cool completely, then refrigerate for at least 2 hours before serving to set.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 2 hours 40 minutes (including chilling)

Variations

Fruit Variations: Substitute the blueberries with other fresh fruits like raspberries, strawberries, or blackberries for a different flavor profile.
Crust Alternatives: For a different twist, use crushed digestive biscuits or shortbread cookies instead of graham crackers for the crust.
Lime-Free Option: If you’re not a fan of lime, you can substitute with lemon juice and zest for a lemon cheesecake flavor.
Gluten-Free Version: Use gluten-free graham crackers or almond flour for the crust to make this recipe gluten-free.

Storage/Reheating

Storage: Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze these cupcakes (without toppings) for up to 1 month. To freeze, place them on a baking sheet and freeze until firm, then transfer to a freezer-safe container. Thaw in the fridge before serving.
Reheating: These cheesecake cupcakes are best served cold and do not require reheating.

10 FAQs

Can I make these cupcakes ahead of time? Yes, they need to be refrigerated for at least 2 hours to set, but they can be made up to a day in advance.
Can I use frozen blueberries? Fresh blueberries work best, but you can use frozen blueberries. Just make sure to thaw and drain them before folding them into the batter.
Can I skip the sour cream? While sour cream adds a tangy flavor and creamy texture, you can substitute it with additional cream cheese or Greek yogurt if needed.
How do I prevent the cheesecake from cracking? These cupcakes are less likely to crack due to their small size, but make sure not to overbake them. Bake just until the centers are almost set.
Can I make these without a cupcake tin? Yes, you can use a standard muffin tin or any small ramekins or tart pans to make individual cheesecakes.
Can I make a full-sized cheesecake with this recipe? Yes, you can double the ingredients and bake it in a springform pan. Bake for 50-60 minutes, or until set.
How can I make these cheesecakes sweeter? If you prefer a sweeter cheesecake, you can increase the sugar in the filling by 1-2 tbsp.
Can I use lime juice from a bottle? Fresh lime juice is preferred for the best flavor, but bottled lime juice can be used as a substitute if needed.
Can I top these with whipped cream? Yes, a dollop of whipped cream on top of each cheesecake cupcake would be a delicious addition.
How do I remove the cupcakes from the muffin tin? Allow the cheesecakes to cool completely before removing them from the tin. Using a spoon or knife to gently lift the edges of the cupcake liner can help remove them without disturbing their shape.

Conclusion

Blueberry Lime Cheesecake Cupcakes are a perfect combination of creamy cheesecake, tangy lime, and sweet blueberries. These individual servings are easy to make, delicious, and perfect for any gathering or dessert table. With their refreshing citrus flavor and light texture, they are sure to become a new favorite in your dessert repertoire.