Why You’ll Love This Recipe

Mini Margarita Cheesecakes are a festive and refreshing dessert with a zesty citrus flavor and a creamy, tangy filling. Inspired by the classic cocktail, these bite-sized treats feature a crunchy graham cracker crust, a smooth lime-infused cheesecake, and a splash of tequila for a playful twist. They’re perfect for parties, summer gatherings, or anytime you want a fun and flavorful individual dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbssugarunsalted butter (melted)

For the filling:
cream cheeselime zestlime juiceorange juice (or triple sec)tequila (optional)granulated sugareggsvanilla extractsour creamflour or cornstarchsalt

For garnish (optional):
whipped creamsliced lime zest or wedgescoarse salt or sugar for rims

directions

Preheat oven to 325°F (163°C). Line a muffin pan with paper liners or use silicone molds.

Make the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Spoon about a tablespoon of crust mixture into each liner and press firmly.
Bake for 5–6 minutes, then set aside to cool slightly.

Make the filling:
Beat cream cheese until smooth. Add sugar and mix until light and creamy.
Mix in lime zest, lime juice, orange juice or triple sec, tequila (if using), vanilla, and sour cream.
Add eggs one at a time, mixing just until combined.
Mix in flour or cornstarch and a pinch of salt.

Divide filling evenly over the prepared crusts, filling each nearly to the top.

Bake for 15–18 minutes, or until centers are just set with a slight jiggle.

Turn off oven and let cheesecakes cool inside for 10 minutes with door ajar.
Remove and cool completely at room temperature, then chill for at least 2 hours.

Before serving, top with whipped cream, lime zest, or a sugared/salted rim if desired.

Servings and timing

This recipe yields 12 mini cheesecakes.Preparation time: 20 minutesBaking time: 15–18 minutesCooling and chilling time: 2.5 hoursTotal time: 3 hours

Variations

Make them alcohol-free by omitting tequila and triple sec.

Use crushed pretzels in the crust for a salty contrast.

Add a swirl of strawberry or mango purée before baking.

Top with candied lime slices for decoration.

Serve frozen for a refreshing twist on hot days.

storage/reheating

Store in the refrigerator in an airtight container for up to 5 days.Freeze without toppings for up to 1 month; thaw in the fridge overnight.Best served chilled; no reheating needed.

FAQs

Can I make these ahead of time?

Yes, they’re perfect for making a day in advance and chilling overnight.

Do I have to use tequila?

No, they’re still delicious without it—just more kid-friendly.

Can I use bottled lime juice?

Fresh lime juice is best, but bottled can be used if needed.

How do I know when they’re done?

They should be set around the edges with a slight jiggle in the center.

Can I make these crustless?

Yes, simply skip the crust and use cupcake liners for easy removal.

Can I use a mini cheesecake pan?

Absolutely, it will give you clean edges—adjust baking time slightly.

Do I need a water bath?

No, it’s not necessary for mini cheesecakes.

Can I double the recipe?

Yes, for larger batches just use a second muffin pan.

What’s the best topping?

Whipped cream and lime zest are classic, but fruit sauces work well too.

Can I add food coloring?

Yes, a drop of green or yellow can enhance the festive look.

Conclusion

Mini Margarita Cheesecakes are the perfect blend of citrusy tang, creamy texture, and playful presentation. Whether you’re celebrating a special occasion or just want a refreshing treat, these individual desserts are sure to impress. Easy to make, fun to eat, and full of flavor—they’re a toast to dessert done right.