Mini Margarita Cheesecakes
These Mini Margarita Cheesecakes combine the creamy richness of cheesecake with vibrant lime and a hint of tequila for a delightful dessert that captures the classic cocktail’s flavors.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar for the crust
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened should be at room temperature
- 1/2 cup granulated sugar for the cheesecake filling
- 2 large eggs room temperature
- 1/4 cup freshly squeezed lime juice
- 1 medium lime, zest of one
- 2 tablespoons tequila (optional) for a non-alcoholic version, omit
For serving
- as needed whipped cream for topping
- as needed lime wedges and salt for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed graham crackers, 1/4 cup sugar, and melted butter. Stir until it resembles wet sand.
- Line a muffin tin with cupcake liners. Press about 2 tablespoons of the graham cracker mixture firmly into the bottom of each liner. Bake for 5-7 minutes or until golden.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth. Add in 1/2 cup sugar and mix until well incorporated.
- Mix in the eggs, one at a time, ensuring everything is combined. Add the lime juice, lime zest, and tequila, mixing until smooth.
Baking
- Pour the cheesecake mixture evenly into each prepared crust, filling each cup about three-quarters full.
- Bake in the preheated oven for about 20-25 minutes or until the centers are set but still slightly jiggly.
Cooling and Serving
- Allow the cheesecakes to cool completely before refrigerating for at least 2 hours.
- Top with whipped cream and garnish with lime wedges and a sprinkle of salt before serving.
Notes
For perfect cheesecakes, use room temperature ingredients and avoid overmixing. Store leftovers in an airtight container for up to 5 days, or freeze wrapped tightly for later enjoyment.