Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners for easy release and cleanup.
Make the Crust Base:
In a mixing bowl, combine the flour, softened butter, granulated sugar, and vanilla extract. Mix until the mixture becomes a soft, pliable dough. Press about 1 tablespoon of dough into the bottom of each cupcake liner, flattening it evenly to create a crust base.
Pre-Bake the Crust:
Bake the crusts for 10 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely in the pan before proceeding.
Prepare the Cheesecake Filling:
In a separate bowl, beat together the softened cream cheese, powdered sugar, lime zest, and lime juice until the mixture is smooth, creamy, and spreadable. Set aside.
Assemble the Layers:
Spoon a layer of blueberry preserves (about 1 tablespoon) over each cooled crust. Then pipe or spoon the cream cheese mixture on top, filling nearly to the top of the liner. Add another small spoonful of blueberry preserves over the cream cheese to create a second burst of berry flavor.
