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If you're on the hunt for a dessert that combines elegance with ease, look no further than Delightfully Tangy Blackberry Lime Cheesecake Cupcakes. These delightful treats encapsulate the essence of summer with their vibrant flavor profile, marrying the tartness of fresh lime with the sweetness of juicy blackberries. Imagine biting into a light, fluffy cheesecake cupcake, where the zing of lime dances on your palate, beautifully complemented by the luscious blackberry notes.

Blackberry Lime Cheesecake Cupcakes

Discover the perfect summer treat with Delightfully Tangy Blackberry Lime Cheesecake Cupcakes. These mini delights are a luscious blend of creamy cheesecake, zesty lime, and fresh blackberry puree, all topped with a crunchy graham cracker crust. Ideal for any occasion, from casual afternoons to elegant gatherings, they offer a refreshing balance of sweet and tart flavors. Easy to make and irresistibly delicious, they’re sure to impress at your next dessert table!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

Zest of 2 limes

1/4 cup freshly squeezed lime juice

1 cup fresh blackberries (plus extra for topping)

For the blackberry puree:

1 cup fresh blackberries

2 tbsp granulated sugar

1 tbsp water

For the whipped cream (optional):

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract

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Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press a tablespoon of the mixture firmly into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and mix until well combined. Add the vanilla extract, lime zest, and lime juice, mixing until incorporated. Add the eggs, one at a time, mixing on low speed until just combined (do not overmix).

        Add Blackberries: Gently fold in the fresh blackberries into the cheesecake batter. Be careful not to break them up too much to keep some whole.

          Bake the Cupcakes: Spoon the cheesecake batter evenly over the prepared crusts in the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for about 20-25 minutes, or until the cheesecake has set but still has a slight jiggle in the center. Remove from the oven and let them cool to room temperature.

            Make the Blackberry Puree: In a small saucepan, combine the blackberries, sugar, and water over medium heat. Cook, stirring frequently until the blackberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.

              Chill the Cheesecake Cupcakes: Once cooled, refrigerate the cupcakes for at least 2 hours or overnight to allow them to fully set and develop flavor.

                Optional Whipped Cream Topping: If desired, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

                  Serve: To serve, top each cheesecake cupcake with a swirl of whipped cream, a spoonful of blackberry puree, and an extra blackberry for garnish.

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                      Prep Time, Total Time, Servings: 20 mins | 2.5 hrs (with chilling) | 12 cupcakes