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Recipe by:

Elena SMITH

Zesty Blueberry Lime Cheesecake Cups

A delightful combination of creamy cheesecake and zesty lime, topped with fresh blueberries, perfect for any festive gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Crust
  • 1 cup graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter, melted
Group: Filling
  • 16 oz cream cheese, softened
  • ½ cup sugar (for filling)
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. fresh lime juice
  • Zest of 1 lime
  • 1 cup fresh blueberries (or frozen)

Equipment

  • Oven
  • Muffin tin or silicone molds
  • Medium bowl
  • Large bowl
  • Mixer

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. 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.
  3. 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.
  4. Evenly distribute the cream cheese filling over the crusts, leaving some space at the top for them to rise while baking.
  5. Top each filled cup with fresh blueberries.
  6. Bake in the preheated oven for about 20-25 minutes, until the edges are set but the center still jiggles slightly.
  7. 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.
  8. 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

Letting them cool completely in the fridge enhances the creamy texture.