Blackberry Lime Cheesecake Cupcakes Delightful Treat

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 1 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 zest lime
• 0.25 cups fresh lime juice
• 1 cups fresh blackberries
• 0.5 cups sour cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust. Bake for 8-10 minutes until set, then remove from the oven and let cool.
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add in the granulated sugar, mixing until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lime zest, and lime juice until fully combined.
4. Gently fold in the whole blackberries into the cheesecake batter to ensure they remain as whole pieces.
5. Evenly distribute the cheesecake batter over the cooled crusts in the cupcake liners, filling each about ¾ full.
6. Bake in the preheated oven for 20-25 minutes, or until the tops are set and slightly puffed. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely at room temperature.
7. In a small bowl, mix the sour cream and powdered sugar until smooth. Once the cupcakes are completely cooled, spread a dollop of the sour cream mixture on top of each cupcake.
8. Finish by placing a few fresh blackberries on top of each cupcake for decoration.
9. Place the cupcakes in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.