Description
A delightful fusion of creamy cheesecake and tangy blueberry-lime flavors in a portable cupcake form, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 1 cup fresh blueberries
- 1/4 cup blueberry jam for topping
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter, then press firmly into the bottom of each liner to form the crust.
- In a bowl, beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla, lime zest, and lime juice.
- Fold in blueberries gently, then spoon the cheesecake mixture over the crusts, filling each liner about 3/4 full.
- Bake for 20-25 minutes until set, then cool completely before refrigerating for at least 2 hours.
- Top each cupcake with a dollop of blueberry jam before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American