Description
These delightful mini cheesecake cupcakes feature a creamy, tangy filling with a bright lime kick, topped with sweet blueberry preserves for a perfect bite-sized dessert.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 1/2 cup blueberry preserves
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, lime juice, lime zest, and vanilla extract until fully incorporated.
- Spoon the cheesecake batter over the crusts, filling each liner about 3/4 full. Bake for 20-25 minutes, or until the centers are set.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, top each with a teaspoon of blueberry preserves. Refrigerate for at least 2 hours before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American