FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
blueberry lime cheesecake cupcakes recipe easy dessert
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: General
Description
These Blueberry Lime Cheesecake Cupcakes offer a delightful fusion of creamy cheesecake, tangy lime, and sweet blueberries, enhanced by a surprising hint of fresh basil. A toasted almond garnish adds a satisfying crunch to this unforgettable treat.
Ingredients
Scale
- 300 g (10.5 oz) Cream Cheese, Softened: Full-fat cream cheese is best for a rich texture.
- 100 g (1/2 cup) Granulated Sugar: For sweetness and structure.
- 80 g (1/3 cup) Sour Cream: Adds tanginess and moisture.
- 2 Large Eggs: Binds ingredients and adds richness.
- 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Enhances flavor.
- 1 tbsp (15 ml) Lime Zest (about 2 limes): Provides concentrated lime flavor.
- 2 tbsp (30 ml) Fresh Lime Juice: Adds a tangy counterpoint.
- 120 g (1 cup) All-Purpose Flour: Provides structure.
- 1 tsp (5 g) Baking Powder: Helps cupcakes rise.
- 120 g (1 cup) Fresh Blueberries: Adds juicy sweetness and color.
- 1 tbsp (15 ml) Finely Chopped Fresh Basil: Adds a surprising herbaceous note.
- 30 g (2 tbsp) Sugar for Compote: For the blueberry basil compote.
- 30 g (2 tbsp) Toasted Almond Slivers: Adds crunch and nutty flavor.
- 12 Cupcake Liners: For baking and serving.
Instructions
- Preheat & Prepare: Preheat oven to 180°C (350°F) and line a muffin tin with liners.
- Make Compote: Combine blueberries, sugar, lime juice, and basil; cook until thickened (5-7 minutes). Cool completely.
- Cream Cheese Base: Beat cream cheese until smooth, then add sugar, sour cream, eggs, vanilla, lime zest, and juice.
- Combine Ingredients: Gently fold in flour and baking powder, then fold in blueberries.
- Fill & Swirl: Fill liners 2/3 full, add compote, and cover with more batter.
- Bake to Perfection: Bake for 18-20 minutes, until golden and a toothpick comes out clean.
- Cool & Toast: Cool in tin for 10 minutes, then on a rack. Toast almond slivers.
- Garnish & Serve: Drizzle with compote, sprinkle with almonds and lime zest, and add basil.
Notes
For best results, use full-fat cream cheese and sour cream. Don’t overmix the batter to avoid tough cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg