Mini Blackberry Lime Cheesecake Delights with Graham Crust
Recipe
Ingredients:
Crust:
1 cup graham cracker crumbs
1/4 cup melted butter
2 tablespoons granulated sugar
Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon lime zest
1/2 teaspoon vanilla extract
Topping:
1 cup fresh blackberries
1 tablespoon lime zest (for garnish)
Optional: whipped cream
Directions:
Preheat oven to 325°F (160°C) and line a muffin pan with 12 paper liners.
In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about 1 tablespoon of the mixture into each liner, pressing down firmly to form the base. Bake for 5 minutes and let cool.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lime juice, lime zest, and vanilla extract until fully combined.
Divide the cheesecake batter evenly over the cooled crusts. Bake for 18-22 minutes, or until the centers are just set. Let cool at room temperature, then refrigerate for at least 2 hours or until fully chilled.
Top each cupcake with fresh blackberries, a dollop of whipped cream if desired, and a sprinkle of lime zest just before serving.
Prep Time: 15 minutes | Cooking Time: 22 minutes | Total Time: 2 hours 45 minutes (including chill time)
Kcal: 240 kcal | Servings: 12 cupcakes