Blueberry Lime Cheesecake Cupcakes

Indulge in the perfect balance of sweetness and tanginess with these delightful Blueberry Lime Cheesecake Cupcakes! A decadent treat that will surely impress your taste buds.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1/4 cup lime juice
• Zest of 1 lime
• 1 tsp vanilla extract
• 1 cup blueberries

Instructions:

• Preheat oven to 325°F and line a muffin tin with cupcake liners.
• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each cupcake liner.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
• Stir in sour cream, lime juice, lime zest, and vanilla extract until well combined.
• Gently fold in blueberries.
• Pour mixture over graham cracker crusts in cupcake liners.
• Bake for 25-30 minutes or until the cheesecake is set.
• Let cool completely before refrigerating for at least 4 hours.
• Top with extra blueberries and lime zest before serving.

Nutrition Information:

• Serving Size: 1 cupcake
• Calories: 280
• Fat: 20g
• Carbohydrates: 22g
• Protein: 4g

Popular questions:

• Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can use frozen blueberries, but make sure to thaw and pat them dry before folding them into the batter.

• Q: Can I substitute the lime juice with lemon juice?

A: Yes, you can substitute lime juice with lemon juice for a different citrus flavor profile.

• Q: Can I use a different type of cookie crust instead of graham crackers?

A: Yes, you can use crushed vanilla wafers or Oreo cookies for the crust.

• Q: How long can I store these cupcakes in the refrigerator?

A: These cupcakes can be stored in the refrigerator for up to 3-4 days.

• Q: Can I use reduced-fat cream cheese for this recipe?

A: Yes, you can use reduced-fat cream cheese, but the texture and flavor may slightly differ.

• Q: Can I make these cupcakes ahead of time and freeze them?

A: Yes, you can freeze these cupcakes in an airtight container for up to 2-3 months. Thaw in the refrigerator before serving.

• Q: Can I add a swirl of blueberry compote on top of the cupcakes?

A: Yes, adding a swirl of blueberry compote on top can enhance the flavor and presentation of the cupcakes.

• Q: Can I omit the blueberries for a plain lime cheesecake cupcake?

A: Yes, you can omit the blueberries if you prefer a plain lime cheesecake flavor.

• Q: Can I use key limes instead of regular limes for this recipe?

A: Yes, you can use key limes for a more intense lime flavor, but adjust the quantity based on personal preference.

• Q: Can I use a muffin pan instead of a cupcake liner for this recipe?

A: Yes, you can use a muffin pan greased with non-stick spray, but the cupcakes may be slightly harder to remove without liners.

Helpful tips:

• Add a dash of cinnamon to the graham cracker crust for extra flavor.
• You can swirl in a blueberry puree for a marbled effect in the cheesecake batter.
• Garnish with fresh mint leaves for a pop of color and added freshness.
• Experiment with different types of berries for a unique twist on this recipe.
• For a tropical twist, substitute lime with coconut and add shredded coconut to the batter.
• Allow the cupcakes to cool in the oven with the door cracked open slightly to prevent cracking.
• For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
• Drizzle a lime glaze on top of the cupcakes for an extra burst of citrus flavor.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Make mini cheesecake cupcakes by using a mini muffin tin and reducing the baking time.

Expert Secrets:

• Room temperature ingredients ensure a smooth and creamy cheesecake batter.
• Avoid overmixing the batter to prevent the cheesecake from cracking during baking.
• Refrigerate the cupcakes for at least 4 hours to allow the flavors to meld together.
• Use fresh and ripe blueberries for the best flavor and texture in the cupcakes.
• Zesting the lime directly into the batter gives a more intense lime flavor.
• A water bath can help prevent the cheesecakes from overbaking and drying out.
• For a gluten-free version, use gluten-free graham crackers or almond meal for the crust.
• Allow the cupcakes to come to room temperature before serving for the best taste and texture.
• Adjust the sweetness level by adding more or less sugar to suit your taste preferences.
• Get creative with garnishes like edible flowers, shredded coconut, or a sprinkle of cinnamon.