Prepare to delight your taste buds with these enchanting Blueberry Lime Cheesecake Cupcakes! These mini desserts are a burst of fresh, vibrant flavors, combining a tender crust with a creamy, zesty lime cheesecake filling, luscious blueberry preserves, and a swirl of tangy cream cheese frosting. Each bite is a harmonious blend of sweet, tart, and rich, making them the perfect individual treat for parties, picnics, or any occasion where you want to impress with minimum fuss.

Why I Love This Recipe

These Blueberry Lime Cheesecake Cupcakes are a sheer joy to make and even more delightful to eat. What I love most is the incredible balance of flavors. The bright, zesty lime perfectly cuts through the richness of the cream cheese, while the sweet-tart blueberry preserves add a wonderful fruity dimension. The tender, cookie-like crust provides a delightful textural contrast to the creamy filling.

They’re also wonderfully portion-controlled and visually appealing, making them fantastic for entertaining. Despite their elegant appearance, they are surprisingly simple to assemble, especially with a quick bake for the crust. They’re a fantastic way to enjoy all the goodness of a cheesecake in a convenient, handheld form, and the combination of blueberry and lime is simply irresistible and incredibly refreshing, particularly for warmer weather!

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Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened (full-fat brick cream cheese recommended)
• 1/4 cup powdered sugar (confectioners’ sugar)
• 1 teaspoon lime zest (from about 1-2 limes)
• 1 tablespoon lime juice (freshly squeezed)

For the Layers & Topping:

• 1 cup blueberry preserves
• 1 cup fresh blueberries (for garnish)
• 1/2 cup purple-tinted cream cheese frosting (store-bought or homemade)
• Lime slices and zest for garnish

Swaps and Notes

• Crust: This recipe uses a shortbread-like crust made directly in the muffin tin. You could use crushed graham crackers mixed with melted butter for a classic cheesecake crust.
• Cream Cheese (Filling & Frosting): Always use full-fat block cream cheese, softened to room temperature, for the best creamy texture and stability.
• Powdered Sugar: Sifting powdered sugar for the filling and frosting is recommended to prevent lumps.
• Lime Zest & Juice: Fresh lime zest and juice are crucial for that vibrant, zesty flavor. Do not use bottled juice.
• Blueberry Preserves: A good quality store-bought blueberry preserve or jam works perfectly. You can also use homemade. For more blueberry goodness, try my This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
• Purple-Tinted Frosting: You can tint any simple cream cheese frosting with a drop or two of purple food coloring, or simply use plain cream cheese frosting.
• Fresh Blueberries: Use plump, fresh blueberries for garnish.
• Garnish: Lime slices and extra lime zest make these cupcakes look professionally made and add more fresh aroma.

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Directions:

Creating these beautiful and delicious Blueberry Lime Cheesecake Cupcakes is a fun and manageable process.

1. Preheat Oven & Prep Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. Make the Crust Dough: In a medium bowl, combine the 1 1/2 cups all-purpose flour, 1/2 cup softened unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract. Mix with your hands or a fork until the mixture comes together and forms a soft, crumbly dough.
3. Press & Bake Crust: Press the dough evenly into the bottom of each prepared muffin cup, using about 1 tablespoon of dough per cup. Press it firmly into a solid crust. Bake for 10 minutes, or until lightly golden. Allow the crusts to cool completely in the muffin tin.
4. Prepare Cheesecake Filling: While the crusts cool, in another medium bowl, beat the 8 oz softened cream cheese, 1/4 cup powdered sugar, 1 teaspoon lime zest, and 1 tablespoon lime juice with an electric mixer until the mixture is smooth and creamy.
5. Assemble Layers (Initial): Once the crusts are completely cooled, spoon a layer (about 1.5 teaspoons) of blueberry preserves over the cooled crust in each muffin cup.
6. Pipe Filling: Using a spoon or a piping bag (for a neater look), pipe the cream cheese mixture over the blueberry preserve layer, filling each cup nearly to the top.
7. Spoon More Preserves: Spoon a small amount of the remaining blueberry preserves over the top of the cream cheese mixture in each cup.
8. Add Frosting Swirl: Top each cupcake with a swirl of purple-tinted cream cheese frosting. You can use a piping bag with a star tip for a decorative finish.
9. Garnish & Chill: Garnish each cupcake with fresh blueberries, lime slices, and a sprinkle of extra lime zest.
10. Refrigerate: Carefully transfer the muffin tin (or individual cupcakes on a tray) to the refrigerator and chill for at least 1 hour before serving. This allows the cheesecake filling to set properly.

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Pro Tip:

For best results and to ensure your cheesecake filling sets properly, use full-fat brick cream cheese and make sure it’s fully softened to room temperature before beating. This creates a smoother, lump-free filling. Also, always ensure your crusts are completely cool before adding the preserves and filling.

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Serving Suggestions and Pairings

These Blueberry Lime Cheesecake Cupcakes are perfect as individual desserts for various occasions.

• Party Desserts: Ideal for birthdays, baby showers, or any gathering due to their individual portions and stunning appearance.
• Summer Treat: Their bright, zesty, and fruity flavors make them perfect for warmer weather.
• Afternoon Tea: A delightful accompaniment to a cup of tea or coffee.
• Dessert Bar: A colorful and delicious addition to a dessert bar.
• Complementary Beverages: A glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days would be a perfect non-alcoholic pairing.
• Other Cheesecakes: If you adore cheesecake, you might also like my Blueberry Cheesecake for a full-sized version.

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Storage and Leftover Tips

These cheesecake cupcakes need to be refrigerated due to the cream cheese.

• Storage: Store leftover Blueberry Lime Cheesecake Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
• Best Fresh: While they store well, the crust is crispest, and the fresh fruit is best within the first 1-2 days.
• Freezing: You can freeze these cupcakes (without fresh fruit or frosting) in an airtight container for up to 1 month. Thaw in the refrigerator, then add fresh fruit and frosting before serving.

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More Recipes You Will Love

If you loved the creamy, zesty, and fruity nature of these mini cheesecakes, you’ll definitely want to explore some of these other fantastic dessert recipes:

• For a full-sized version of a similar delight, check out Blueberry Cheesecake.
• If you’re a fan of no-bake desserts, my This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist is a must-try.
• For another quick and easy no-bake option, don’t miss This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack.
• And for a light, zesty cake, consider Coconut Lemon Pound Cake.

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Final Thoughts

These Blueberry Lime Cheesecake Cupcakes are a true testament to how elegant and flavorful a dessert can be, even in a mini form. With their perfect blend of tart lime, sweet blueberries, and creamy cheesecake, they are guaranteed to impress and delight. Go ahead, bake a batch, and bring a burst of sunshine and sweetness to your next gathering!

What’s your favorite fruit and cheese combination in a dessert? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.