Description
Mini Margarita Cheesecakes are creamy, bite-sized desserts combining classic cheesecake richness with zesty lime and a hint of tequila, perfect for parties and celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 16 ounces full-fat brick cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons full-fat sour cream, at room temperature
- 1 tablespoon all-purpose flour
- 2 tablespoons tequila
- 1 tablespoon triple sec or orange juice
- 1 tablespoon lime juice
- 2 teaspoons lime zest
- 2 large eggs, at room temperature
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon tequila
- 1 tablespoon lime juice
- Optional garnish: lime slices, lime zest, and/or coarse sugar
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press into muffin liners and pre-bake for 6 minutes.
- Beat cream cheese and 1/2 cup sugar until smooth. Add sour cream, flour, tequila, triple sec or orange juice, lime juice, and lime zest. Mix until combined.
- Add eggs one at a time, mixing just until combined after each addition.
- Pour filling into pre-baked crusts, filling each liner to the top.
- Optional: Place a pan of boiling water on the oven’s lower rack to create a water bath.
- Bake cheesecakes for 20 minutes until centers are slightly jiggly.
- Cool cheesecakes at room temperature for 45 minutes, then chill in refrigerator for at least 2 hours.
- Whip cold heavy cream with 2 tablespoons sugar, 1 tablespoon tequila, and 1 tablespoon lime juice until medium peaks form.
- Remove cheesecakes from liners, top with whipped cream, garnish with lime zest or slices, and serve chilled.
Notes
- Do not overmix after adding eggs to avoid dense texture.
- Allow gradual cooling to prevent cracking.
- Use a water bath for creamier texture and even baking.
- Ingredients at room temperature ensure smooth filling.
- Store in airtight container refrigerated up to 5 days; freeze wrapped for up to 2 months.
- Serve chilled for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Mini Margarita Cheesecakes, lime cheesecake bites, tequila cheesecake, individual cheesecakes, margarita dessert