Description
These Mini Margarita Cheesecakes are a delightful twist on the classic dessert, combining the creamy richness of cheesecake with the zesty, refreshing flavors of lime and tequila. Perfect for parties or summer gatherings, these individual cheesecakes have a graham cracker crust, a smooth and tangy filling, and optional garnishes like whipped cream, lime slices, and a sprinkle of sea salt to enhance the margarita taste experience.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons lime juice
- 1 tablespoon tequila
- 1 tablespoon triple sec (or orange juice as a non-alcoholic option)
- 1 teaspoon lime zest
- 2 large eggs
Garnish
- Whipped cream
- Lime slices
- Coarse sea salt for rimming (optional)
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners to prevent sticking and make removing the cheesecakes easier.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner, packing it tightly to form a firm base. Bake the crusts for 5 minutes to set, then remove the pan from the oven and allow the crusts to cool slightly while preparing the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a mixer. Add 1/2 cup sugar, flour, lime juice, tequila, triple sec (or orange juice if making it non-alcoholic), and lime zest. Mix thoroughly until all ingredients are fully combined and smooth.
- Add the Eggs: Add the eggs one at a time into the cream cheese mixture, blending each just until incorporated to avoid overmixing, which can cause cracks during baking.
- Assemble and Bake: Divide the cheesecake batter evenly over the pre-baked crusts in the muffin pan. Bake for 18 to 20 minutes, or until the centers are just set but still slightly jiggly. Be careful not to overbake.
- Cool and Chill: Remove the pan from the oven and let the cheesecakes cool in the pan for 30 minutes at room temperature. Afterward, transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor.
- Serve and Garnish: Before serving, top each mini cheesecake with a dollop of whipped cream, a lime slice, and, if desired, a light sprinkle of coarse sea salt to mimic the classic margarita rim taste. Enjoy chilled.
Notes
- For a non-alcoholic version, substitute tequila and triple sec with extra lime juice or orange juice.
- These mini cheesecakes freeze well; store them in an airtight container for up to 1 month.
- Be careful not to overmix the batter after adding eggs to prevent cracks.
- Ensure the cream cheese is softened to avoid lumps in the batter.
