Description
These Mini Margarita Cheesecakes are a delightful twist on the classic cocktail, transformed into a creamy, tangy dessert perfect for parties or special occasions. Featuring a buttery graham cracker crust and a luscious cream cheese filling infused with tequila, triple sec, and lime, topped with a boozy whipped cream and garnished for a festive flair.
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
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 Garnishes
- Lime slices
- Lime zest
- Coarse sugar
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until the crumbs are evenly moistened. Divide this mixture equally into the cups of a mini cheesecake or muffin pan, pressing firmly to create an even crust layer. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add the sour cream, flour, tequila, triple sec, lime juice, and lime zest, mixing well to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Assemble and bake: Spoon the cheesecake filling evenly over the prepared crusts in the mini pan. Smooth the tops gently. Bake in the preheated oven for about 25–26 minutes, or until the centers are mostly set but still slightly jiggly. Remove from oven and let cool completely in the pan on a wire rack.
- Chill the cheesecakes: After they reach room temperature, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and develop flavor.
- Prepare the topping: Just before serving, whip the cold heavy cream with granulated sugar, tequila, and lime juice until soft peaks form.
- Serve: Top each mini cheesecake with a dollop of the tequila-lime whipped cream. Garnish with lime slices, extra lime zest, and/or a sprinkle of coarse sugar for a festive look and added texture.
Notes
- Ensure cream cheese and sour cream are at room temperature to avoid lumps in the filling.
- You can substitute triple sec with orange juice or additional tequila for a different flavor profile.
- To prevent cracking, avoid overbaking the cheesecakes; they should be slightly jiggly in the center when done.
- Chilling overnight enhances the flavor and texture.
- For a non-alcoholic version, replace tequila and triple sec with lime juice and orange juice respectively.
