If you’re craving a dessert that’s creamy, tangy, and irresistibly fresh, these Blackberry Lime Cheesecake Cupcakes are a dream come true. Each bite combines the richness of classic cheesecake with the bright, zesty flavor of lime and the juicy sweetness of blackberries.

Perfectly portioned, these mini cheesecakes make an elegant treat for parties, holidays, or simply to brighten up your day. They’re gorgeous, refreshing, and surprisingly easy to make — the kind of dessert that looks bakery-perfect but is totally achievable in your own kitchen.

Why You’ll Love These Cheesecake Cupcakes

🍋 Fresh & vibrant flavor – Lime adds the perfect tang to balance the sweet, creamy cheesecake.
🫐 Burst of juicy blackberries – A fruity swirl adds color, texture, and natural sweetness.
🧁 Mini-sized perfection – Great for sharing, gifting, or portion control (though you’ll want more than one!).
🎉 Beautiful presentation – Their deep purple swirl and creamy filling look stunning on any dessert table.
💚 Easy & make-ahead friendly – These cupcakes chill beautifully, making them perfect for parties and meal prep.

Ingredients You’ll Need

For the Crust

1 cup graham cracker crumbs (or digestive biscuit crumbs)
3 tablespoons melted butter
2 tablespoons sugar

For the Cheesecake Filling

16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs

1 teaspoon vanilla extract
1 tablespoon all-purpose flour
2 tablespoons lime juice (freshly squeezed)

1 teaspoon lime zest

For the Blackberry Swirl

1 cup fresh or frozen blackberries
2 tablespoons sugar

1 teaspoon cornstarch mixed with 1 tablespoon water

Optional Garnish

Whipped cream
Fresh blackberries

Lime zest or thin lime slices

How to Make Blackberry Lime Cheesecake Cupcakes

Step 1: Prepare the Blackberry Swirl

In a small saucepan, combine blackberries and sugar over medium heat. Cook for 5–6 minutes, stirring occasionally, until berries release their juices and soften.

Add the cornstarch-water mixture, stir, and cook until the sauce thickens slightly. Remove from heat and press through a fine mesh sieve to remove seeds. Set aside to cool.

Step 2: Make the Crust

Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.

In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.

Spoon about 1 tablespoon of the mixture into each cupcake liner and press down firmly with the back of a spoon to create an even crust.

Bake for 5 minutes, then let cool while preparing the filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy (about 2–3 minutes).

Add eggs one at a time, beating after each addition. Mix in vanilla extract, lime juice, lime zest, and flour until just combined — do not overmix.

Step 4: Assemble the Cheesecake Cupcakes

Spoon the cheesecake mixture evenly into the prepared liners, filling each about ¾ full.

Place small drops of the blackberry sauce on top of each cupcake and swirl gently with a toothpick or skewer to create a marbled effect.

Step 5: Bake

Bake in the preheated oven for 20–22 minutes, or until centers are just set (they may jiggle slightly, which is okay).

Allow to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Step 6: Chill & Serve

Refrigerate for at least 3 hours, or preferably overnight, to let the flavors meld and the texture firm up.

Before serving, top with whipped cream, a fresh blackberry, and a sprinkle of lime zest for a picture-perfect finish.

Tips for Success

✅ Use room temperature ingredients. This ensures a smooth, lump-free cheesecake batter.
✅ Don’t overbake. The centers should be slightly wobbly when you remove them from the oven — they’ll firm up as they cool.
✅ Chill completely. Cheesecake always tastes best after several hours in the fridge.
✅ Fresh lime juice only! Bottled juice doesn’t have the same brightness or aroma.
✅ Use cupcake liners. They make removal easy and keep the crusts intact.

Flavor Variations

🌿 Lemon Blackberry Cheesecake: Swap lime for lemon juice and zest for a classic citrus twist.
🍓 Strawberry Lime Swirl: Use fresh strawberries instead of blackberries for a softer, sweeter flavor.
🥭 Tropical Mango Lime Cheesecake: Replace berries with mango puree for a vibrant, tropical flair.
🍫 Chocolate Crust: Use crushed chocolate cookies instead of graham crackers for a richer flavor.

How to Store Your Cheesecake Cupcakes

Refrigerator: Store covered in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped cheesecakes for up to 2 months. Thaw overnight in the fridge before serving.

They taste just as delicious chilled from the fridge as they do after a brief rest at room temperature.

Serving Suggestions

These little cheesecakes are elegant enough for special occasions and simple enough for everyday indulgence. Try serving them:

At spring brunches or baby showers 🍼
As a mini dessert after dinner parties 🍽️
With iced tea, lemonade, or champagne 🥂

Topped with whipped cream and edible flowers for a stunning presentation 🌸

Nutritional Information (Per Cupcake, Approximate)

Calories: 230
Fat: 14g

Carbohydrates: 20g
Protein: 5g
Sugar: 15g

(Values may vary based on ingredients and portion size.)

Why This Recipe Works

These Blackberry Lime Cheesecake Cupcakes strike the perfect balance between creamy and zesty. The lime cuts through the richness of the cheesecake, while the blackberry swirl adds just the right amount of sweetness and color.

Plus, since they’re baked in cupcake form, they cook evenly, chill faster, and are super easy to serve — no slicing or fussing with a springform pan required!

It’s the ultimate combination of tangy lime, sweet blackberry, and velvety cheesecake — all in one handheld dessert.

Final Thoughts

Whether you’re hosting a party, planning a picnic, or simply craving a refreshing twist on classic cheesecake, these Blackberry Lime Cheesecake Cupcakes are guaranteed to impress.

They’re easy to make, gorgeous to look at, and absolutely bursting with flavor — a perfect blend of creamy, tart, and fruity.

Once you take a bite, you’ll see why this recipe is pure sunshine in cupcake form. 🌞🫐🍋

Blackberry Lime Cheesecake Cupcakes

Author: WAFA LI

Print Recipe

Ingredients

For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar

For the filling:
• 16 oz cream cheese, softened (2 blocks)
• ½ cup granulated sugar
• Zest of 2 limes
• ¼ cup fresh lime juice (about 2–3 limes)
• 1 tsp vanilla extract
• 2 eggs
• ½ cup sour cream or Greek yogurt

For the blackberry topping:
• 1 cup fresh blackberries (plus extra for garnish)
• 2 tbsp sugar
• 1 tsp lemon juice
• ½ tsp cornstarch (optional, for thickness)

Instructions

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press 1–2 tsp into each liner. Bake 8 minutes. Cool slightly.
Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in lime zest, lime juice, and vanilla. Add eggs one at a time, then stir in sour cream.

Divide filling over crusts.
Bake 20–25 minutes, until edges are set and centers jiggle slightly.
Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).

Make the topping: In a small saucepan, combine blackberries, sugar, and lemon juice. Cook 5–7 minutes, mashing berries. Stir in cornstarch (if using) and simmer 1 minute more. Cool completely.
Spoon or pipe blackberry compote onto each cupcake. Garnish with a fresh berry if desired.

✨ Serve chilled—each bite is zesty, sweet, and bursting with berry flavor!

💡 Make ahead: Assemble up to 2 days in advance for stress-free entertaining.

PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 25 mins , Total Time : 5 hrs (includes chilling) , Servings : 12 cupcakes , Calories : 220 , Net Carbs: 20g , Fats: 14g , Protein: 5g