What the heck is this?
These Blueberry Lime Cheesecake Cupcakes are like a tropical vacation in dessert form—tiny, personal-sized cheesecakes with a buttery graham cracker crust, creamy lime-infused filling, and a burst of sweet blueberries baked right in. They’re light, tangy, juicy, and best served chilled with a swirl of whipped cream (if you’re feeling extra). These are not your average cupcakes—they’re a creamy, citrusy explosion dressed up in cupcake liners.
Why You’ll Love This Recipe
– No water bath, no fuss—just mix and bake
– Fresh lime zest adds a zingy kick to balance the sweet blueberries
– Adorably portioned and great for parties or meal-prepped desserts
– Can be made ahead and stored in the fridge (or freezer!)
– Taste like cheesecake but feel like a bite-sized dream
The Good Stuff You’ll Need
For the crust:
– 3/4 cup graham cracker crumbs
– 2 tbsp granulated sugar
– 3 tbsp melted butter
For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup sour cream
– 1/3 cup granulated sugar
– 1 egg
– Zest of 1 lime
– 1 tbsp lime juice (fresh is best)
– 1/2 tsp vanilla extract
– 1/2 cup fresh or frozen blueberries (not thawed if frozen)
Optional toppings:
– Whipped cream
– Extra lime zest
– A few extra blueberries for flair
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 325°F (165°C). Line a muffin tin with 9–10 cupcake liners.
Step 2: Build the crust
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Scoop about 1 tablespoon into each liner and press down firmly (use the bottom of a shot glass or spoon). Bake for 5 minutes, then set aside.
Step 3: Make the cheesecake filling
In a mixing bowl, beat the cream cheese until smooth and fluffy. Add sour cream, sugar, egg, lime zest, lime juice, and vanilla extract. Beat until well combined and silky. Gently fold in the blueberries with a spatula—don’t overmix or they’ll burst.
Step 4: Fill and bake
Divide the cheesecake filling evenly among the prepared crusts. They’ll puff slightly while baking, so leave a tiny bit of space at the top. Bake for 18–20 minutes, or until the centers are just set and the tops barely jiggle when you tap the pan.
Step 5: Chill out
Let them cool in the pan for about 30 minutes, then transfer to the fridge for at least 2 hours (overnight is even better). They firm up beautifully and the flavors intensify.
Serving Suggestions
– Top with whipped cream and a curl of lime zest
– Add a few fresh blueberries on top to make them extra pretty
– Serve chilled with a side of iced tea or bubbly lemonade
Switch It Up
– Use lemon zest instead of lime for a blueberry lemon twist
– Swap the graham crackers for crushed gingersnaps or vanilla wafers
– Drizzle with blueberry compote or a lime glaze if you’re feeling fancy
Make-Ahead Tips
– These store great in the fridge for up to 5 days
– Freeze them individually (without toppings) and thaw overnight in the fridge
– Make the crust and filling a day ahead and bake when ready
Questions People Actually Ask
Q: Can I use bottled lime juice?
A: You can, but fresh lime juice (plus the zest) gives a much brighter flavor.
Q: Can I make this into a full-sized cheesecake?
A: Sure! Double the recipe and bake in an 8-inch springform pan for 40–45 minutes.
Q: Can I use Greek yogurt instead of sour cream?
A: Yep! Use plain full-fat Greek yogurt for a similar texture and tang.
Blueberry Lime Cheesecake Cupcakes: Zesty, Juicy, and Perfectly Creamy
- Total Time: 35 minutes
- Yield: 9–10 cupcakes
Description
These Blueberry Lime Cheesecake Cupcakes are like a tropical vacation in dessert form—tiny, personal-sized cheesecakes with a buttery graham cracker crust, creamy lime-infused filling, and a burst of sweet blueberries baked right in. They’re light, tangy, juicy, and best served chilled with a swirl of whipped cream (if you’re feeling extra). These are not your average cupcakes—they’re a creamy, citrusy explosion dressed up in cupcake liners.
Ingredients
For the crust:
– 3/4 cup graham cracker crumbs
– 2 tbsp granulated sugar
– 3 tbsp melted butter
For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup sour cream
– 1/3 cup granulated sugar
– 1 egg
– Zest of 1 lime
– 1 tbsp lime juice (fresh is best)
– 1/2 tsp vanilla extract
– 1/2 cup fresh or frozen blueberries (not thawed if frozen)
Optional toppings:
– Whipped cream
– Extra lime zest
– A few extra blueberries for flair
Instructions
Step 1: Preheat and prep
Preheat your oven to 325°F (165°C). Line a muffin tin with 9–10 cupcake liners.
Step 2: Build the crust
In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Scoop about 1 tablespoon into each liner and press down firmly (use the bottom of a shot glass or spoon). Bake for 5 minutes, then set aside.
Step 3: Make the cheesecake filling
In a mixing bowl, beat the cream cheese until smooth and fluffy. Add sour cream, sugar, egg, lime zest, lime juice, and vanilla extract. Beat until well combined and silky. Gently fold in the blueberries with a spatula—don’t overmix or they’ll burst.
Step 4: Fill and bake
Divide the cheesecake filling evenly among the prepared crusts. They’ll puff slightly while baking, so leave a tiny bit of space at the top. Bake for 18–20 minutes, or until the centers are just set and the tops barely jiggle when you tap the pan.
Step 5: Chill out
Let them cool in the pan for about 30 minutes, then transfer to the fridge for at least 2 hours (overnight is even better). They firm up beautifully and the flavors intensify.
Notes
– Top with whipped cream and a curl of lime zest
– Add a few fresh blueberries on top to make them extra pretty
– Serve chilled with a side of iced tea or bubbly lemonade
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~210 kcal
- Fat: ~14g
- Carbohydrates: ~18g
- Protein: ~3g