Description
These Blueberry Lime Cheesecake Cupcakes are delightful individual desserts featuring a simple shortbread-like crust, a tangy lime cheesecake filling, a layer of sweet blueberry preserves, and a decorative purple frosting swirl.
Ingredients
Scale
For the Crust:
- 1 1/2 cups (188g) all-purpose flour
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
For the Lime Cheesecake Filling:
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (30g) powdered sugar (confectioners’ sugar)
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
For the Blueberry Layers:
- 1 cup blueberry preserves (or jam)
For the Topping & Garnish:
- 1/2 cup purple-tinted cream cheese frosting (or vanilla frosting tinted purple)
- Fresh blueberries
- Lime slices, thinly cut
- Lime zest
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Make the Crust:
- In a medium bowl, combine the all-purpose flour, softened butter, granulated sugar, and vanilla extract.
- Mix with a fork or your fingers until the mixture forms a soft, crumbly dough.
- Press about 1 tablespoon of the dough evenly into the bottom of each prepared muffin liner.
- Bake Crust: Bake the crusts for 10 minutes, or until lightly golden brown. Remove from the oven and allow to cool slightly in the muffin tin. Keep the oven preheated if you need it for other tasks, otherwise, you can turn it off.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, lime zest, and lime juice with an electric mixer (or by hand) until smooth and creamy.
- Assemble the Cupcakes:
- Spoon a layer of blueberry preserves over the cooled crust in each muffin cup.
- Spoon or pipe the lime cream cheese mixture evenly over the blueberry layer, filling each cup nearly to the top.
- Spoon small dollops of the remaining blueberry preserves over the cream cheese mixture. (Optional: Swirl gently with a toothpick for a marbled effect).
- Add Frosting: Pipe or spoon a swirl of the purple-tinted cream cheese frosting on top of each cheesecake cupcake.
- Garnish: Garnish each cupcake with fresh blueberries, thin lime slices, and extra lime zest.
- Chill: Refrigerate the cheesecake cupcakes for at least 1 hour before serving to allow the flavors to meld and the filling to set slightly.
- Serve Chilled
Notes
- Crust: This crust is more like a soft shortbread cookie base than a traditional graham cracker crust.
- Cream Cheese: Ensure the cream cheese is fully softened for a smooth, lump-free filling.
- Blueberry Preserves: Use good-quality blueberry preserves or jam. You can also make a quick blueberry compote.
- Frosting: Use store-bought cream cheese frosting tinted purple, or make your own vanilla or cream cheese frosting and tint it with purple food coloring.
- Chilling: Chilling helps the flavors meld and gives the filling a slightly firmer texture.
- Storage: Store leftover cheesecake cupcakes covered in the refrigerator for up to 3-4 days.