Ready in: 1 hour 15 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 4 days.
Quick Answer
Boxed-style answer: These Blueberry Lime Bake Cheesecake Cups are a delightful combination of creamy cheesecake and zesty lime, topped with fresh blueberries, perfect for any festive gathering.
With Thanksgiving and Christmas just around the corner, I find myself thinking not only of cozy gatherings but also of desserts that make my heart sing. One treat that has been stealing my attention lately is the Blueberry Lime Bake Cheesecake Cups. These delightful little cups blend creamy cheesecake with a zesty lime flavor, all topped with a burst of juicy blueberries. They are perfect for holiday feasts or just as a sweet escape at home in New York City while the festive lights twinkle outside.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously creamy cheesecake with a refreshing zesty lime twist.
- Perfectly portioned cups make them ideal for holiday gatherings.
- Easy to prepare with simple ingredients that are easy to find.
- Versatile dessert that can be customized with various toppings.
- Can be made ahead of time, making hosting a breeze!
Ingredients
This delightful cheesecake requires just a few simple ingredients:
For the Crust
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- ½ cup sugar (for filling)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lime juice
- Zest of 1 lime
- 1 cup fresh blueberries (or you can use frozen)
How to Make Blueberry Lime Bake Cheesecake Cups (Step-by-Step)
These cheesecake cups are easy to make and perfect for any gathering. Follow this step-by-step guide to ensure a delightful treat!
Step 1: Preheat Your Oven
Preheat your oven to 325°F (160°C). This warmth will set the stage for your cheesecake creation.
Step 2: Prepare the Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until wet and sandy. Press this mixture firmly into the bottom of muffin tins or silicone molds to create a sturdy crust.
Step 3: Make the Filling
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add in the eggs, vanilla extract, lime juice, and lime zest, mixing until just combined to keep that fluffy texture.
Step 4: Fill the Cups
Evenly distribute the cream cheese filling over the crusts, leaving some space at the top for them to rise while baking.
Step 5: Add the Blueberries
Top each filled cup with fresh blueberries, giving them a lovely pop of color and flavor.
Step 6: Bake
Bake in the preheated oven for about 20-25 minutes, until the edges are set but the center still jiggles slightly.
Step 7: Cool
Remove the cheesecake cups from the oven and let them cool completely in the muffin tin before transferring to the fridge to chill for at least an hour.
Step 8: Serve
Once chilled, run a knife around the edges and gently lift the cups out. Serve them cold, garnished with extra blueberries or lime zest for added flair.
Common Mistakes to Avoid
- Overmixing: Be careful not to overbeat the cream cheese mixture. It should be smooth but not overly whipped, or you'll end up with dense cheesecake.
- Skipping the Cooling Time: Patience is key! Letting them cool completely in the fridge enhances the creamy texture.
- Using Low-Quality Ingredients: High-quality cream cheese and fresh berries make a significant difference in taste-don't skimp!
Tips and Tricks for Success
- Use a zester to get the finest lime zest, boosting the citrus flavor.
- Prepare the graham cracker crust in advance to save time.
- Try experimenting with other berries, like raspberries or strawberries, to put a fun twist on these cheesecake cups!
Variations
- Substitute lime juice with lemon juice for a different citrus flavor.
- Add a swirl of blueberry compote on top of the filling before baking.
- Use different graham cracker flavors, such as chocolate or cinnamon, for the crust.
How to Serve
- Serve chilled, garnished with extra blueberries or a sprinkle of lime zest.
- Accompany with a dollop of whipped cream for added richness.
- Pair with a refreshing drink like limeade or iced tea for a delightful dessert experience.
Make Ahead and Storage
- Make Ahead: Prepare the graham cracker crust and filling in advance, then assemble and bake when ready to serve.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: These cheesecake cups are best served chilled and do not require reheating.
- Freezing: They can be frozen for up to 2 months if wrapped tightly, just allow them to thaw in the fridge before serving.
Recipe Notes / What I Learned
I discovered that the balance of creamy cheesecake and zesty lime is simply irresistible. Plus, these cups are not only delicious but also versatile for any festive gathering-definitely a recipe I'll be sharing with loved ones this holiday season!
Yield and Serving Size
Yield: 12 cheesecake cups · Serving Size: 1 cheesecake cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 4g protein · 30g carbs · 14g fat
Recipe by:
Zesty Blueberry Lime Cheesecake Cups
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until wet and sandy. Press this mixture firmly into the bottom of muffin tins or silicone molds to create a sturdy crust.
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add in the eggs, vanilla extract, lime juice, and lime zest, mixing until just combined.
- Evenly distribute the cream cheese filling over the crusts, leaving some space at the top for them to rise while baking.
- Top each filled cup with fresh blueberries.
- Bake in the preheated oven for about 20-25 minutes, until the edges are set but the center still jiggles slightly.
- Remove the cheesecake cups from the oven and let them cool completely in the muffin tin before transferring to the fridge to chill for at least an hour.
- Once chilled, run a knife around the edges and gently lift the cups out. Serve them cold, garnished with extra blueberries or lime zest for added flair.
Notes
FAQs
1. Can I use a different type of fruit for the topping?
Yes! You can experiment with different berries like raspberries or strawberries, or even try tropical fruits like mango or kiwi for a refreshing twist.
2. How long do these cheesecake cups need to bake?
Bake the cheesecake cups in a preheated oven at 325°F (160°C) for about 20-25 minutes until the edges are set but the center has a slight jiggle.
3. Can I make the crust in advance?
Absolutely! You can prepare the graham cracker crust ahead of time and store it in the refrigerator until you're ready to fill and bake the cheesecake cups.
4. What is the best way to store leftover cheesecake cups?
Store the cheesecake cups in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; just ensure they are tightly wrapped and thaw them in the fridge before serving.
5. How do I know when the cheesecake cups are done baking?
The cheesecake cups are done when the edges are set and the center has a slight jiggle. They will continue to set as they cool, so don't worry if they seem a bit wobbly when you take them out of the oven.
