Mini Margarita Cheesecakes
Indulge in the zesty and creamy delight of Mini Margarita Cheesecakes—perfect for your next party or a festive treat. These tangy, tequila-spiked mini desserts combine the rich, velvety texture of classic cheesecake with the refreshing citrus flavors of a margarita. A crisp graham cracker crust serves as the perfect base, while a splash of tequila, triple sec, fresh lime juice, and zest infuse every bite with a bold, tropical zing. Topped with optional whipped cream, lime slices, or a sugared or salted rim, these single-serve treats are as eye-catching as they are delicious. With just 20 minutes of prep time, they're a quick, crowd-pleasing dessert that’s sure to impress at any gathering!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 0.25 cup Sour cream
- 2 tablespoons Tequila
- 1 tablespoon Triple sec or orange liqueur
- 3 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Lime zest
- 2 Large eggs
- 0.25 teaspoon Kosher salt
- Whipped cream (optional, for garnish)
- Thin lime slices or lime zest (optional, for garnish)
- Coarse salt or sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (162°C) and line a standard muffin tin with 12 paper liners.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until it resembles wet sand.
Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner to form the crust. Use the back of a spoon to compact it evenly.
Bake the crusts in the preheated oven for 5 minutes, then remove and let them cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the 3/4 cup of granulated sugar and mix until fully incorporated and smooth.
Beat in the sour cream, tequila, triple sec, lime juice, lime zest, and kosher salt until evenly blended.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracking during baking.
Evenly divide the cheesecake filling among the prepared crusts, filling each liner about 3/4 full.
Bake the mini cheesecakes in the preheated oven for 20-22 minutes, or until the centers are set but still slightly jiggly.
Remove the cheesecakes from the oven and cool at room temperature for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours (or overnight) until fully set.
Before serving, optionally garnish each cheesecake with a dollop of whipped cream, a thin lime slice or zest, and a light sprinkling of coarse salt or sugar around the edges to mimic a margarita rim.
Serve chilled and enjoy your Mini Margarita Cheesecakes!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 20.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
