Irresistible Blueberry Lime Cheesecake Cupcakes

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These Blueberry Lime Cheesecake Cupcakes are a tart and creamy burst of flavor nestled into a fluffy vanilla base. Think of the zesty brightness of lime curd swirled through rich cheesecake, topped with glossy blueberries, all cradled in a tender cupcake that’s just the right size for indulging. One bite delivers creamy, tangy, juicy, and sweet all at once—a perfect balance that makes it nearly impossible to stop at just one.

The real charm? Their eye-catching color and the pop of citrus and berry that hits your taste buds immediately. Whether you’re serving them at a brunch, packing them for a picnic, or just baking up a little joy for your own dessert table, these cupcakes promise to impress both visually and deliciously. They’re like tiny cheesecakes with an extra vibrant twist.

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What Kind of Cream Cheese Should I Use?

Full-fat brick cream cheese is the best choice for structure and flavor in these cheesecake cupcakes. Avoid whipped or tub-style cream cheese, as they often contain stabilizers or added moisture that can throw off the texture. Let it soften to room temperature for smooth mixing.

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Ingredients for the Irresistible Blueberry Lime Cheesecake Cupcakes

Cream Cheese: The creamy base of the cheesecake filling. Go for full-fat for the richest taste.

Granulated Sugar: Sweetens both the cupcake and cheesecake layers, enhancing the tart lime and blueberry flavors.

Eggs: Bind the batter and add structure to the cheesecake.

Vanilla Extract: Adds warmth and depth to both the cake and filling.

Lime Zest and Juice: Brings brightness and that signature citrus tang.

All-Purpose Flour: Creates the cupcake foundation with a tender crumb.

Baking Powder: Gives lift to the cupcakes so they bake up light.

Salt: Enhances flavor balance across the board.

Butter: Provides richness and moisture to the cupcake batter.

Milk: Helps smooth out the batter for even mixing.

Fresh Blueberries: Juicy and sweet, they become the juicy jewels on top.

Blueberry Jam or Compote: Adds concentrated fruit flavor and a stunning visual glaze.

Lime Sugar (optional): A mix of sugar and lime zest for a sparkly, citrusy finish.

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How To Make the Irresistible Blueberry Lime Cheesecake Cupcakes

Step 1: Prepare the Cupcake Batter

Cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in vanilla extract and lime zest. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture until well combined.

Step 2: Make the Cheesecake Filling

In another bowl, blend softened cream cheese with sugar, lime juice, and one egg until silky smooth. This forms the luscious swirl inside your cupcakes.

Step 3: Fill the Cupcake Liners

Spoon the cupcake batter into lined muffin tins, filling each about halfway. Add a spoonful of the cheesecake filling on top and gently swirl with a skewer or knife.

Step 4: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for about 18–20 minutes, or until the cupcakes are just set and a toothpick comes out mostly clean. Allow to cool completely before topping.

Step 5: Top and Garnish

Once cooled, spread a glossy layer of blueberry jam or compote over each cupcake. Press fresh blueberries on top and sprinkle with lime sugar for that final zesty sparkle.

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How to Serve and Store These Cupcakes

Serve these cupcakes slightly chilled or at room temperature to enjoy the best texture. The cheesecake layer becomes luxuriously smooth while the cupcake remains tender. Perfect for tea parties, spring gatherings, or anytime you want to brighten up a dessert spread.

To store, place them in an airtight container in the refrigerator for up to 4 days. You can also freeze the undecorated cupcakes (without jam and berries) for up to a month—just thaw and top before serving.

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Frequently Asked Questions

How do I get the best swirl between the cake and cheesecake layers?

Use a toothpick or skewer to gently swirl the cheesecake layer into the cupcake batter. Don’t overdo it—a few swirls will create a pretty marbled effect.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best for flavor and zing, but bottled can work in a pinch. Just avoid anything with added sugar or preservatives.

Do I have to use blueberry jam?

Nope! You can substitute it with lemon curd, raspberry preserves, or even leave it off if you want to keep it simple with just fresh fruit.

How do I know when the cupcakes are done?

They’re ready when the centers look set and a toothpick inserted into the cake portion (not cheesecake center) comes out clean or with a few moist crumbs.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. The results should be nearly identical.

Why are my cupcakes sinking in the middle?

That usually means they were underbaked or overmixed. Make sure your oven is properly preheated and avoid opening the door during baking.

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Want More Cheesecake Dessert Ideas?

If you love these blueberry lime cheesecake cupcakes, you’ll definitely want to try these other delicious bites:

• Lemon Raspberry Swirl Cheesecake Cups for a sweet-tart berry twist.
• Caramel Cheesecake Cookies when you crave cheesecake in a chewy cookie form.
• Cherry Cheesecake Puppy Chow for a crunchy, snackable treat.
• Chocolate Instant Pudding: Creamy, Smooth, and Irresistible if you’re all about creamy textures.
• Condensed Milk Snow Cookies for a melt-in-your-mouth alternative.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use extra lime? Try a different berry topping? Maybe even added some whipped cream?

I love seeing how you bring your own creativity to these cupcakes. Questions, tips, or proud baking moments—share them all!

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