Tequila Lime Margarita Mini Cheesecakes
Mini cheesecakes on graham cracker crusts flavored with lime, tequila and orange liqueur, topped with tequila-lime whipped cream.
Your favorite cocktail turned into a party dessert. A graham cracker crust holds a tangy cheesecake filling flavored with lime juice, zest, tequila, and a splash of orange liqueur, and each one gets a swirl of tequila-lime whipped cream on top. Garnish with lime slices and a sprinkle of coarse sugar for a salt-rim effect. A non-alcoholic version is included in the tips below.
Tequila Lime Margarita Mini Cheesecakes
Mini cheesecakes on graham cracker crusts flavored with lime, tequila and orange liqueur, topped with tequila-lime whipped cream.
Ingredients
Tick the ingredients as you go
Crust
Filling
Tequila lime whipped cream
Instructions
- 1
Heat the oven to 350°F (177°C) and line a standard 12-cup muffin pan with liners (they make the cheesecakes much easier to remove).
- 2
Crust
Mix the crumbs, sugar, and butter, press a heaping Tablespoon into each liner, and bake for 6 minutes.
- 3
Filling
Beat the cream cheese and sugar on medium-high for about 2 minutes until very smooth. Add the sour cream, flour, tequila, triple sec, lime juice, and zest and beat until combined. On medium speed, add the eggs one at a time, mixing just until blended; don't overmix. Spoon the thick batter into the liners, filling each to the top. Warm crusts are fine.
- 4
Optional steam bath
Pour about 1 inch of boiling water into a large metal roasting pan (such as a 9x13-inch metal pan, not glass) on the bottom oven rack. Put the muffin pan on the center rack and shut the door to hold in the steam.
- 5
Bake for about 20 minutes, until the edges are set and the centers jiggle slightly.
- 6
Cool on a wire rack for 45 minutes, then refrigerate for at least 2 hours and up to 24 (or freeze for 1 hour). Cover loosely if chilling longer than 2 hours. A little sinking is normal.
- 7
Whipped cream
Beat the cold cream, sugar, tequila, and lime juice on medium-high for 3-4 minutes, to medium peaks. Pipe or spread onto the cheesecakes and garnish. The whipped cream can be made up to 24 hours ahead. Keep decorated cheesecakes in the fridge until serving.
- 8
Refrigerate leftovers for up to 5 days.
Tips & tricks
- Make ahead: Prepare through step 3 up to 2-3 days ahead and keep the filled, unbaked pan covered in the fridge. Baked cheesecakes keep in the fridge for 1 day, topped or not.
- Freezing: Freeze baked, cooled cheesecakes for up to 3 months; thaw overnight in the fridge before topping.
- Limes: Buy 2-3 limes for juice, zest, and garnish.
- Alcohol-free: In the filling, swap the tequila for 1 Tablespoon lemon juice plus 1 Tablespoon extra lime juice, and skip the triple sec. In the whipped cream, skip the tequila and add 1/2 teaspoon vanilla extract.
- Bite-size version: Use two 24-cup mini muffin pans with liners. Press 2 teaspoons crust into each, pre-bake 5 minutes at 350°F (177°C), fill to the top, and bake 10-11 minutes; chill as in step 6. Makes about 40-48. No steam bath needed.
- Outside the US: Use 135g digestive biscuits, 30g melted butter, and 3 Tablespoons (37g) sugar for the crust.
- Sour cream: Plain yogurt can be used instead.
- Serving on hot days: Keep chilled until no more than 10 minutes before serving.
Fresh & Fusion · https://freshandfusion.com/recipes/tequila-lime-margarita-mini-cheesecakes
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