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Why Blueberry and Lime?

Blueberry and lime make a naturally balanced flavor pairing. Blueberries bring in natural sweetness and juiciness, while lime adds a refreshing zing that lifts the overall flavor profile. In cheesecake form, the combination is elevated by a smooth cream cheese base and a buttery graham cracker crust. The result? A bite-sized dessert that’s creamy, tangy, sweet, and unforgettable.

Irresistible Blueberry Lime Cheesecake Cupcakes Recipe

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Ingredients

Here’s what you’ll need to make around 12 cheesecake cupcakes.

For the Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons melted butter (unsalted)

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
Zest of 2 limes
Juice of 1 lime
1/4 cup sour cream

For the Blueberry Swirl:

3/4 cup fresh or frozen blueberries
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For Garnish (Optional but Recommended):

Fresh blueberries
Whipped cream
Lime zest

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Spoon about a tablespoon of the crust mixture into each liner and press it down firmly.
Bake for 5–7 minutes, then let cool while preparing the filling.

Step 2: Make the Blueberry Swirl

In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Cook for 5–7 minutes until berries burst.
Stir in the cornstarch slurry and cook until thickened.
Remove from heat and let it cool slightly.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth.
Add sugar and continue beating until fluffy.

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Beat in eggs one at a time.
Mix in vanilla, lime juice, zest, flour, and sour cream.
Scrape down the sides of the bowl to ensure a smooth batter.

Step 4: Assemble and Swirl

Spoon the cheesecake filling into each crust-lined cupcake liner, filling about 3/4 full.
Drop small spoonfuls of blueberry sauce on top of each cupcake and use a toothpick to swirl the sauce into the batter.

Step 5: Bake and Cool

Bake for 18–22 minutes until the centers are just set.
Let cupcakes cool in the pan for 30 minutes, then transfer to the fridge and chill for at least 4 hours or overnight.

Step 6: Garnish and Serve

Before serving, top each cupcake with whipped cream, a few fresh blueberries, and a sprinkle of lime zest for a refreshing finish.

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Tips for Perfect Blueberry Lime Cheesecake Cupcakes

Room temperature ingredients ensure smoother mixing and fewer cracks.
Don’t overmix once the eggs are added; it traps air and can cause sinking.
Chill thoroughly before serving for the best texture and flavor.
Use a piping bag for neater blueberry swirl designs.
Freeze extra cupcakes for future cravings; just thaw in the fridge before serving.

Nutritional Information (Per Cupcake – Approximate)

Calories: 250
Carbohydrates: 22g
Protein: 4g
Fat: 16g
Sugars: 15g
Fiber: 1g

Frequently Asked Questions (FAQs)

Can I use bottled lime juice?
Yes, but fresh lime juice and zest offer a brighter, fresher flavor that’s hard to beat.
Can I substitute other berries?
Absolutely. Raspberries, strawberries, or blackberries work well, but blueberries pair best with lime.
How long do these cupcakes last?
They last up to 5 days refrigerated in an airtight container.
Can I freeze them?
Yes. Freeze them without toppings for up to 2 months. Thaw in the fridge before serving.
Do I need a water bath?
Not for cupcakes. The smaller size reduces the risk of cracking compared to full cheesecakes.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best texture and flavor.
How do I prevent sinking in the middle?
Avoid overmixing and don’t overbake. Slight jiggling in the center is okay when removing from the oven.
Can I make them without liners?
It’s not recommended. Liners make removing and serving easier and neater.
Is there a gluten-free option?
Yes. Use gluten-free graham crackers or almond flour for the crust.
Can I add more lime?
Yes, but add it gradually to avoid overpowering the creamy base.
What if I don’t have a muffin tin?
You can use silicone cupcake molds placed on a baking sheet, but muffin tins give the best shape.
Can I make this recipe keto?
With significant adjustments. Use almond flour crust and sugar substitutes like erythritol.
Why is my cheesecake cracked?
Overbaking or mixing too much air into the batter can cause cracks.
Can I double the recipe?
Yes, just scale the ingredients evenly and bake in batches.
Are they kid-friendly?
Definitely. Kids love the colorful swirls and creamy texture. Just watch portion sizes due to sugar content.

Final Thoughts

This irresistible blueberry lime cheesecake cupcakes recipe is more than just a treat—it’s a conversation starter. With vibrant colors, creamy texture, and a fresh, tangy flavor twist, these cupcakes combine beauty and taste in every bite. Whether you’re baking for family, friends, or a food-loving audience, these cupcakes will leave a lasting impression.

If you’re looking to impress at your next gathering or simply want to enjoy a delicious homemade dessert, this recipe is a perfect choice. Give it a try, and you’ll understand why blueberry and lime are a match made in dessert heaven.

Irresistible Blueberry Lime Cheesecake Cupcakes Recipe

These irresistible blueberry lime cheesecake cupcakes are the perfect blend of creamy, tangy, and sweet. Each bite delivers a smooth and velvety cheesecake texture infused with fresh lime zest and topped with a swirl of juicy homemade blueberry compote. Sitting on a buttery graham cracker crust and wrapped in vibrant cupcake liners, these miniature cheesecakes are a colorful, crowd-pleasing dessert ideal for parties, special occasions, or an indulgent treat at home.

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Prep Time 25

Cook Time 22

Total Time 47

Course Dessert

Cuisine American

Servings 12 cupcakes

Ingredients

For the Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter melted

For the Cheesecake Filling:

16 oz 2 blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
Zest of 2 limes
Juice of 1 lime
1/4 cup sour cream

For the Blueberry Swirl:

3/4 cup fresh or frozen blueberries
1 tablespoon granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Optional Toppings:

Whipped cream
Fresh blueberries
Extra lime zest

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Spoon about 1 tablespoon of the mixture into each liner and press down firmly.
Bake for 5–7 minutes, then let cool.

Step 2: Make the Blueberry Swirl

In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat until the berries burst and release juice (about 5–7 minutes).
Stir in cornstarch slurry and cook until thickened. Let cool slightly.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth and creamy.
Add sugar and beat until combined.
Add eggs one at a time, mixing gently.
Mix in vanilla, flour, lime juice, zest, and sour cream. Beat just until smooth.

Step 4: Assemble the Cupcakes

Spoon cheesecake filling into each cupcake liner, filling about ¾ full.
Add small spoonfuls of blueberry sauce on top.
Use a toothpick or knife to gently swirl the sauce into the filling.

Step 5: Bake and Chill

Bake for 18–22 minutes, until the centers are set but slightly jiggly.
Let cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 6: Garnish and Serve
Top with whipped cream, a few fresh blueberries, and a sprinkle of lime zest before serving.