Ingredients
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1 ½ cups, for a classic crust Graham cracker crumbs
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¼ cup, to sweeten the crust Sugar
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½ cup melted, to bind the crust Unsalted butter
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450 g softened, for the creamy cheesecake filling Cream cheese
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½ cup, to sweeten the cheesecake Sugar
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2 large, to give structure to the cheesecake Eggs
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2 tablespoons for a tangy citrus flavor Lime Juice
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Zest of 1 lime, for extra lime flavor Lime zest
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1 cup fresh or frozen, to add fruity bursts of flavor Blueberries
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For topping Whipped cream
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For garnish Extra blueberries
Directions
Step 1:
Preheat the oven to 165°C (325°F). Line muffin tins with paper cases.
Step 2:
Mix cookie crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the base of each muffin tin.
Step 3:
In a large bowl, mix softened cream cheese and sugar until smooth. Add the eggs, lime juice, and lime zest and mix well.
Step 4:
Gently fold in the blueberries, being careful not to crush them.
Step 5:
Spoon the cheesecake filling into each cupcake cup, about 3/4 full.
Step 6:
Bake for 20-25 minutes or until the centers are set. Cool completely in the tins.
Step 7:
Refrigerate for at least 2 hours before serving.
Step 8:
Garnish with whipped cream and additional blueberries.
Serving and Storage Tips
These cupcakes taste best when chilled and can be stored in the fridge for up to 3 days.
If you want to make a batch in advance, freeze them without the cream, and they will keep for up to 1 month. Thaw in the fridge before serving.
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