Lime Blueberry Cups (Print Version)
# Ingredients:
01 -
1/2 cup melted unsalted butter.
02 -
1 1/2 cups of crushed graham crackers.
03 -
1/4 cup of granulated sugar.
04 -
16 ounces of softened cream cheese.
05 -
2 large eggs.
06 -
1/2 cup sugar.
07 -
Zest from one lime.
08 -
2 tablespoons of fresh lime juice.
09 -
1 cup of blueberries.
10 -
Whipped cream for topping.
11 -
Extra blueberries to decorate.
# Instructions:
01 -
Set the oven to 325°F and get your cupcake pan lined up.
02 -
Combine the crushed crackers, melted butter, and sugar. Press into liners in the pan.
03 -
Whip together the cream cheese and sugar ’til creamy. Mix in eggs, lime zest, and juice. Carefully stir in the blueberries. Pour into liners, filling each about 3/4 full.
04 -
Bake for 20 to 25 minutes, checking for centers to firm up. Let them cool in the pan after baking.
05 -
Pop them in the fridge and chill for at least 2 hours.
06 -
Add whipped cream on top and scatter some blueberries over it.
# Notes:
01 -
Fresh or frozen berries work fine.
02 -
Keep safely in the fridge for up to 2 days.
03 -
These are freezer-friendly.
04 -
A nice pick for summer!
05 -
Swap the base to make it gluten-free.
06 -
Slow cooling helps avoid cracks.