Description

These Mini Margarita Cheesecakes are a delightful twist on the classic cocktail, featuring a creamy, tangy filling infused with tequila, triple sec, and lime zest atop a buttery graham cracker crust. Perfect as individual servings for parties or gatherings, they combine the rich texture of cheesecake with the bright, refreshing flavors of a margarita.

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

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Firmly press this mixture into the bottoms of a mini muffin tin or small cheesecake molds, creating an even layer. Bake the crusts for about 8-10 minutes until set and golden. Remove from oven and let cool while preparing the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Add the sour cream and flour, mixing just until combined. Slowly incorporate the tequila, triple sec, lime juice, and lime zest, ensuring even distribution of flavors. Add the eggs one at a time, beating gently after each addition to maintain a smooth consistency without overmixing.
Fill and bake: Pour the cheesecake filling evenly over the cooled crusts in your mini muffin tin, filling each almost to the top but leaving a little space for rising. Bake at 325°F (163°C) for 18-22 minutes or until the centers are set but slightly jiggly. Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully chill and firm up.
Prepare the whipped topping: In a chilled bowl, whip the cold heavy cream with granulated sugar until soft peaks form. Add tequila and lime juice, then continue whipping until stiff peaks form. This topping will add both creaminess and a complementary margarita flavor to the cheesecakes.
Assemble and garnish: Spoon or pipe the tequila lime whipped cream onto each chilled mini cheesecake. Garnish with lime slices, extra lime zest, or a sprinkle of coarse sugar if desired. Serve immediately or keep refrigerated until ready to enjoy.

Notes

Using full-fat cream cheese and sour cream ensures a rich and creamy texture.
Make sure all dairy ingredients are at room temperature for easy mixing and smooth batter.
Avoid overbaking the cheesecakes to prevent cracks and maintain a silky texture.
The whipped topping can be made ahead of time but should be kept chilled to maintain volume.
For a non-alcoholic version, replace tequila and triple sec with orange juice and lime extract.