Description
These Mini Margarita Cheesecakes are a delightful twist on the classic dessert, infused with tequila, lime, and triple sec to capture the vibrant flavors of a margarita. With a buttery graham cracker crust and a smooth, creamy filling topped with whipped cream and a hint of citrus, these individual cheesecakes are perfect for parties or any festive occasion.
Ingredients
Scale
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Cheesecake Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (30g) full-fat sour cream, at room temperature
- 1 Tablespoon (8g) all-purpose flour
- 2 Tablespoons (30ml) tequila
- 1 Tablespoon (15ml) triple sec (or orange juice or more tequila)
- 1 Tablespoon (15ml) lime juice
- 2 teaspoons lime zest
- 2 large eggs, at room temperature
Whipped Topping
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 Tablespoons (25g) granulated sugar
- 1 Tablespoon (15ml) tequila
- 1 Tablespoon (15ml) lime juice
Optional Garnish
- lime slices
- lime zest
- coarse sugar
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press about a tablespoon of the mixture firmly into the bottom of each mini cheesecake pan or muffin tin lined with paper liners to form the crust. Bake for 8-10 minutes until set and slightly golden. Remove from the oven and let cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar, sour cream, and flour, continuing to beat until fully incorporated. Add tequila, triple sec, lime juice, and lime zest, mixing well. Finally, add eggs one at a time, beating briefly after each addition to combine but not overbeat.
- Fill and bake: Pour the cheesecake batter over the cooled crusts, filling each cup about 3/4 full. Tap the pan gently on the counter to release any air bubbles. Bake at 325°F (163°C) for 20-25 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and leave the cheesecakes inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
- Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set and develop flavors.
- Prepare the whipped topping: In a chilled bowl, beat the heavy cream, sugar, tequila, and lime juice on high speed until stiff peaks form.
- Serve: Top each chilled mini cheesecake with a dollop of the tequila lime whipped cream. Garnish with lime slices, extra lime zest, and/or coarse sugar if desired. Serve immediately for the best flavor and texture.
Notes
- For best results, make sure cream cheese and eggs are at room temperature to prevent lumps in the batter.
- You can substitute triple sec with orange juice or more tequila if preferred.
- Adjust the amount of sugar in the crust or topping based on your sweetness preference.
- Ensure to slowly cool the cheesecakes in the oven to avoid cracks on the surface.
- These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
