Print

Mini Margarita Cheesecakes Recipe

Mini Margarita Cheesecakes Recipe
Print Recipe

★★★★★

5 from 24 reviews

These Mini Margarita Cheesecakes combine the creamy texture of classic cheesecake with the zesty flavors of a margarita cocktail. Featuring a crunchy graham cracker crust and a luscious, tangy filling infused with tequila, triple sec, and lime, these bite-sized desserts are perfect for parties or a special treat.

Ingredients

Scale

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup (1 stick) butter, melted
  • 1 Tbsp sugar

Creamy Margarita Filling

  • 1 cup whipping cream
  • 1 Tbsp sugar
  • 1 (8 oz) package cream cheese, softened (room temperature)
  • 5 Tbsp tequila
  • 1 Tbsp triple sec
  • 1 Tbsp lime juice
  • Zest of one lime
  • 4 Tbsp sugar (or to taste)

Instructions

  1. Prepare Graham Cracker Crust: In a food processor, combine graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Pulse until the mixture is fully moistened and holds together when pressed.
  2. Press & Chill Crust: Evenly press the crust mixture into 15 to 16 cupcake tins. Place the tins in the freezer to set while preparing the filling. The crust can be made a day ahead if needed.
  3. Whip Cream: In a mixing bowl, whip 1 cup of whipping cream with 1 tablespoon of sugar until firm peaks form. Set aside carefully.
  4. Make Filling: In a medium bowl, whip the softened cream cheese, tequila, triple sec, lime juice, lime zest, and 4 tablespoons sugar together until light and smooth. Gently fold the whipped cream into this mixture until fully combined. Taste and adjust sweetness if necessary.
  5. Fill Cups: Remove the crust-lined tins from the freezer. Using an ice cream scoop, place one scoop of cream cheese mixture into each cup. Flatten the tops gently with a rubber spatula.
  6. Chill Definitively: Return the filled tins to the freezer and chill until firm, at least 2 hours.
  7. Release Cheesecakes: To serve, wet a towel with very hot water, wring it out, and place the cupcake tin on it for a few minutes to loosen the crust bottoms. Run a knife around the edges, gently twist each cheesecake to free from the pan, and lift out carefully.
  8. Garnish & Serve: Garnish each mini cheesecake with a thin quarter or half slice of lime or a sprinkle of lime zest. Serve immediately for best flavor and texture.

Notes

  • Freeze the crust ahead of time to speed up preparation.
  • Adjust sugar amounts in filling according to personal sweetness preference.
  • Be patient when removing cheesecakes from tins to avoid breaking the crust.
  • Use fresh lime zest and juice for the best flavor.
  • If tequila flavor is too strong, reduce quantity slightly or increase cream cheese.

Nutrition

Keywords: mini margarita cheesecakes, margarita dessert, tequila cheesecake, no-bake cheesecakes, lime dessert, party dessert

Find it online: https://chefmilacook.com/mini-margarita-cheesecakes-recipe/