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