Go Back
Irresistible Blueberry Lime Cheesecake Cupcakes Recipe

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
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.