Description

Mini Margarita Cheesecakes are vibrant, zesty treats featuring a tangy lime and tequila-infused cheesecake filling on a crisp graham cracker crust. These individual desserts are perfect for parties and summer celebrations.

Ingredients

Units Scale

1 cup graham cracker crumbs
2 tablespoons granulated sugar (for crust)
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup fresh lime juice
1 tablespoon lime zest
2 tablespoons tequila
1 tablespoon orange liqueur (Triple Sec or Cointreau)
1 teaspoon vanilla extract
Pinch of salt
Whipped cream and lime slices (for garnish)

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Instructions

Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner to form the crust. Bake for 5 minutes, then set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition.
Mix in sour cream, lime juice, lime zest, tequila, orange liqueur, vanilla, and salt until fully combined and smooth.
Pour the filling evenly over the crusts in the muffin tin.
Bake for 18–22 minutes, or until centers are set with a slight jiggle. Remove from oven and cool to room temperature.
Refrigerate for at least 2 hours or until fully chilled and firm.
Top with whipped cream and lime slices before serving.

Notes

Use fresh lime juice and zest for the best flavor.
Can be made alcohol-free by omitting tequila and liqueur and increasing lime juice slightly.
Store covered in the refrigerator for up to 4 days.
For a salted rim effect, sprinkle a bit of sea salt on top just before serving.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 16g
Sodium: 130mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 55mg