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I whipped these up for a sunny backyard get-together and now folks always ask for them. The zing of lime mixed with juicy blueberries all tucked in that rich cheesecake is just dreamy. Each cupcake has those pretty purple berries inside so you get a little sweet surprise every time.
Why You'll Crave These
The lime wakes up that creamy cheesecake, and blueberries burst with sweetness in every bite. My favorite part is the crunchy layer at the bottom from those buttery graham crackers. They're super easy to pass around at a gathering and people light up when they see them.
Ingredients You Need
- Extra Blueberries: Pop some on top to make them pop.
- Whipped Cream: Fluffy and fun for topping everything off.
- Blueberries: Sweet bites packed into every cupcake.
- Lime Zest: Just a little brings out all the citrus notes.
- Lime Juice: Got to use the fresh stuff here for the best taste.
- Eggs: Gives your filling structure and silkiness.
- Sugar: Balances the tang and gives the cheesecake its sweetness.
- Cream Cheese: Let it sit out to soften for easy mixing.
- Unsalted Butter: Gets melted and holds your crust just right.
- Sugar: This one's just for the crunchy crust bottom.
- Graham Cracker Crumbs: Blitz or smash them until they're really fine.
Get Baking Now
- Decorate and Serve
- Spoon on that whipped cream and scatter some fresh blueberries on top.
- Fill and Bake
- Scoop cheesecake batter into each liner and bake until they've just set in the middle.
- Make the Cheesecake Filling
- Whip cream cheese until it's fluffy then toss in the rest of the ingredients.
- Prepare the Crust
- Combine crumbs, sugar, and melted butter, then press into your cupcake liners nice and tight.
Top Tips for Awesome Cupcakes
Extra lime zest? Go for it—it really shines through. Fresh or frozen blueberries both work, just let any frozen ones drain so they're not soggy. If you toss blueberries in a bit of flour they won't sink to the bottom of your cupcakes.
Storing Your Cupcakes
Just pop these in the fridge for up to three days and they'll be great. I like making a double batch and freezing them (skip the topping), they'll last for a month. When you're ready, let them thaw overnight in the fridge.
Switch It Up
Use any berries you like—raspberries give them a fun spin. Swap lime for lemon if that's your jam. Try a drizzle of berry sauce or trade out whipped cream for mascarpone to change things up.
FAQ
Frozen blueberries? Perfect, just let them drain real well first. That little flour trick is awesome for keeping berries in place. You can bake these ahead, just hold off on the toppings till you serve. Choose whatever berries you love. Need gluten free? Grab gluten free graham crackers for the crust—easy.
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Frequently Asked Questions
- → Can I bake with frozen berries?
Absolutely! Just thaw and drain them thoroughly so they don't make the cheesecake too watery.
- → How do I stop cracks in the cakes?
Make sure not to overbake and keep the oven at the correct temperature. Cool slowly for the best results.
- → How long in advance can I make these?
Prepare them up to 2 days ahead. Keep in the fridge, but add the whipped topping just before serving.
- → Will the lime flavor be too strong?
Not at all! The lime adds a perfectly tart note that balances the sweetness of the blueberries and cheesecake.
- → Can I freeze these treats?
Yes. Freeze them individually without cream on top for up to 3 months. Move them to the fridge overnight to thaw before adding toppings.