Description
Delight in these Mini Margarita Cheesecakes, a perfect blend of creamy cheesecake with a zesty lime kick and a touch of tequila for a festive twist. These bite-sized desserts feature a buttery graham cracker crust and are topped with whipped cream and lime zest, making them ideal for summer parties or any occasion that calls for a refreshing, indulgent treat.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lime juice
- 1 tablespoon tequila
- 1 teaspoon triple sec (or orange juice as substitute)
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Topping:
- Whipped cream
- Extra lime zest
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy removal of cheesecakes.
- Make crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then remove from the oven and let cool slightly to set.
- Prepare cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and continue to mix until combined thoroughly. Add eggs one at a time, beating well after each addition to incorporate air and ensure a smooth texture.
- Add flavorings: Stir in the fresh lime juice, tequila, triple sec (or orange juice for non-alcoholic), lime zest, vanilla extract, and a pinch of salt until the mixture is fully incorporated, creating a flavorful and tangy cheesecake batter.
- Assemble and bake: Evenly divide the cheesecake batter over the pre-baked crusts in the muffin tin. Bake the cheesecakes for 18 to 20 minutes, or until the centers are just set but still slightly jiggly for a creamy texture.
- Cool and chill: Allow the mini cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. After cooling, refrigerate for at least 2 hours to let them firm up and enhance the flavors.
- Serve: Just before serving, top each mini cheesecake with whipped cream and a sprinkle of extra lime zest for a fresh, decorative touch that complements the margarita flavors.
Notes
- For a non-alcoholic variation, replace the tequila and triple sec with additional lime juice and a splash of orange juice to maintain the citrus flavor without the alcohol.
- These mini cheesecakes can be made a day ahead and stored covered in the refrigerator to save time and enhance flavor melding.
