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Mini Margarita Cheesecakes topped with whipped cream and a slice of lime, showcasing a smooth, creamy texture with a graham cracker crust.

Mini Margarita Cheesecakes

5 from 1 vote
A delightful mix of creamy Mini Margarita Cheesecakes with a refreshing tequila-lime twist, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 26 minutes
Chill Time 2 minutes
Total Time 48 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust:
  • 1 ⅛ cups 132g graham cracker crumbs about 9 full sheet graham crackers
  • 2 ¼ Tablespoons 28g granulated sugar for sweetness
  • 3 ⅓ Tablespoons 47g unsalted butter melted for binding the crumbs
Filling:
  • 18 ounces 510g full-fat brick cream cheese softened for a creamy texture
  • ⅔ cup 133g granulated sugar for the perfect sweetness
  • 2 ¼ Tablespoons 34g full-fat sour cream at room temperature adds richness
  • 1 ⅛ Tablespoons 9g all-purpose flour for texture
  • 2 ¼ Tablespoons 34ml tequila adds margarita flavor
  • 1 ⅛ Tablespoons 17ml triple sec
  • 1 ⅛ Tablespoons 17ml lime juice for that zesty lime kick
  • 2 ¼ teaspoons lime zest brightens the flavor
  • 2 large eggs at room temperature for structure
Tequila Lime Whipped Cream:
  • 1 ¼ cups 300ml cold heavy cream or heavy whipping cream for whipped cream texture
  • 2 ¼ Tablespoons 30g granulated sugar to sweeten the cream
  • 1 ¼ Tablespoons 18ml tequila for that extra margarita flavor
  • 1 ¼ Tablespoons 18ml lime juice to tie everything together
  • optional for garnish: lime slices lime zest and/or coarse sugar for a festive touch

Method
 

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with paper liners.
  2. To make the crust: Combine all the crust ingredients in a medium bowl until the mixture resembles sand. Press a heaping tablespoon of the mixture into each muffin liner. Pre-bake the crust for 6 minutes.
  3. To make the filling: Beat the cream cheese and sugar together in a large bowl until smooth and creamy, about 2 minutes. Add sour cream, flour, tequila, triple sec, lime juice, and lime zest, then mix until fully combined. Add eggs one at a time, mixing just until incorporated. The batter will be thick. Pour the batter evenly into the muffin liners.
  4. Optional water bath: Boil water in a kettle. In a roasting pan, add about 1 inch of boiling water. Place the pan on the lower oven rack and the cheesecakes on the center rack. The steam helps prevent the cheesecakes from sinking too much as they cool. Bake for 20 minutes or until the edges are set, and the centers slightly jiggle.
  5. Cool the cheesecakes: Let the pan sit on a wire rack for 45 minutes at room temperature. Then transfer them to the refrigerator and chill for at least 2 hours (or up to 24 hours). Optionally, place them in the freezer for 1 hour to speed things up.
  6. Make the whipped cream: Whip the cold heavy cream, sugar, tequila, and lime juice on medium-high speed until medium peaks form, about 3–4 minutes. Spread or pipe the whipped cream on top of each cheesecake. Garnish with lime slices, zest, or coarse sugar as desired.

Nutrition

Serving: 140gCalories: 350kcalCarbohydrates: 35gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 210mgPotassium: 170mgFiber: 1gSugar: 28gVitamin A: 550IUVitamin C: 10mgCalcium: 75mgIron: 1mg

Notes

These cheesecakes are a fun and festive treat, with the perfect balance of creamy, tangy, and boozy. The whipped cream on top adds a luscious touch, making these ideal for any special occasion.

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