Description
A delightful fusion of tangy lime, sweet blackberries, and creamy cheesecake in a portable cupcake form.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- Zest and juice of 2 limes
- 1 cup fresh blackberries, plus more for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a muffin tin with 12 cupcake liners.
- Mix graham cracker crumbs with melted butter. Press 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, then mix in the sour cream, flour, and vanilla.
- Fold in the lime zest, lime juice, and blackberries until just combined.
- Divide the cheesecake batter evenly among the prepared crusts. Bake for 20-25 minutes, or until the centers are almost set.
- Let cool completely at room temperature, then refrigerate for at least 4 hours before serving. Garnish with additional blackberries.
Notes
You can customize the seasonings to taste.