Mini Margarita Cheesecakes
Serve these no-bake Mini Margarita Cheesecakes made with a buttery graham cracker crust, for a Cinco de Mayo or a Mexican feast dessert. These creamy, cheesecake desserts are easy to make ahead and enjoy with dinner guests.
I love a no-bake summre dessert! When we hosted a dinner party in our backyard in 2015, we served these Mini Margarita Cheesecakes for Cinco de Mayo, and I’ve been dreaming about them since. Actually, they are on our dessert menu quite often, because they are so easy and a crowd pleaser every time.
Mini Margarita Cheesecakes
I love a good, fun, unique dessert for spring and summer. And these mini cheesecakes are the perfect way to celebrate Cinco de Mayo or any summer celebration.
Read more: Mini Margarita Cheesecakes
I love this recipe because there is no water bath needed (like for a standard cheesecake) and they take little time to bake! The filling comes together simply with a graham cracker crust–the perfect portion for individual desserts! For another cheesecake dessert, you may want to try our No Bake Strawberry Meyer Lemon Bars.
Why I love this recipe
- I love the festive margarita flavor that tastes like you’re on vacation!
- It’s an easy no-bake dessert (no oven required).
- Creamy and fluffy.
- Adorably garnished with a lime slice.
- Easy to double for any party or potluck!
Gather these ingredients
- Graham cracker crumbs
- Butter
- Sugar
- Cream cheese
- Tequila
- Triple Sec
- Lime juice
- Zest of one lime
- Sugar
How do you make Mini Margarita Cheesecakes?
Lots of contrasting texture from the crunchy graham cracker crust and creamy filling.
Make the crust:
- Graham Cracker Crust
- Stir together the graham crumbs, melted butter and sugar, until the mixture is fully moistened and holds together when pressed. (Do this in your food processor.)
- Press equally into 15-16 cupcake tins. Place in the freezer while making the filling. Can be made a day ahead of time if pressed for time.
Make the creamy margarita filling:
- Whip one cup of whipping cream, with 1 Tbsp. sugar until peaks are firm. Set aside.
- Whip together until light, the cream cheese, tequila, triple sec, lime juice, lime zest, and sugar in a medium bowl. Carefully fold in the whipped cream. Taste for desired sweetness and add sugar if too tart.
- Remove graham cracker crusts from the freezer. With an ice cream scoop, place one scoop of cream cheese mixture in each cup.
- When you have used all of the filling, flatten the tops with a rubber spatula and place them in the freezer again to chill until firm, at least 2 hours.
- When ready to serve, wet a towel with very hot water, wring out and place the muffin tin on the hot towel to loosen up the base of the cups. After a few minutes, with a knife, loosen the edges of each cup and twirl a bit to release from the bottom of the cup, and carefully lift out of each cup to your service piece. (Be patient, you may need to test one to see if it is ready to release…just give it a few more minutes if the crust crumbles while lifting it out of the cup….and then eat the test pie while you wait!)
- Garnish with a thin quarter or half slice of lime, or a sprinkle of lime zest.
This is the perfect dessert for Cinco de Mayo, if you’re hosting this year. It’s festive, delicious, light, and easy to serve with coffee!
Or, serve with this Enchilada Chicken Mole Pie, salad, and this guacamole for chips! Enjoy!
6 spring entertaining tips:
- Since spring weather is sometimes unpredictable, have an optional plan, such as moving the party under a covered patio, or inside, just in case it gets cool or rainy.
- Clean and toss. Toss old candles, clean off surfaces (Windex is my best friend), remove winter yard tools, shoes, etc. and fill a vessel with lovely garden clippings.
- Tie the outdoors into the indoors. Bring an outdoor plant inside and make your kitchen bright and pretty! I brought an azalea indoors and wrapped it with burlap.
- Make sure the outdoor furniture is clean and comfortable. Maybe add a couple of blankets for those who want to wrap their legs around the table, if you don’t have an outdoor heater.
- Music and lights. Make sure your music is situated with working speakers and playlists. Outdoor lights always add ambience to evening get-togethers.
- End the night well. Make a fabulous dessert and serve with coffee at the end of the party.
More cheesecake recipes:
- Keto Instant Pot Lemon Cheesecake [All Day I Dream About Food]
- Cookies and Cream Cheesecake Parfaits [Belly Full]
- Carrot Cake with Cream Cheese Frosting
- Mini Blueberry Cheesecakes
Get the Recipe:
Mini Margarita Cheesecakes
Ingredients
Make the crust:
- 2 cups graham cracker crumbs
- ½ cup 1 stick butter, melted
- 1 Tbsp. sugar
Make the filling:
- 1 cup whipping cream
- 1 Tbsp. sugar
- 1 8 oz package cream cheese, softened (room temp)
- 5 Tbsp. Tequila
- 1 Tbsp. Triple Sec
- 1 Tbsp. lime juice
- Zest of one lime
- 4 Tbsp. sugar, or to taste
Instructions
Graham Cracker Crust
- Stir together the graham crumbs, melted butter and sugar, until the mixture is fully moistened and holds together when pressed. (Do this in your food processor.)
- Press equally into 15-16 cupcake tins. Place in the freezer while making the filling. Can be made a day ahead of time if pressed for time.
Creamy Margarita Filling
- Whip one cup of whipping cream, with 1 Tbsp. sugar until peaks are firm. Set aside.
- Whip together until light, the cream cheese, tequila, triple sec, lime juice, lime zest, and sugar in a medium bowl. Carefully fold in the whipped cream. Taste for desired sweetness and add sugar if too tart.
- Remove graham cracker crusts from the freezer. With an ice cream scoop, place one scoop of cream cheese mixture in each cup.
- When you have used all of the filling, flatten the tops with a rubber spatula and place them in the freezer again to chill until firm, at least 2 hours.
- When ready to serve, wet a towel with very hot water, wring out and place the muffin tin on the hot towel to loosen up the base of the cups. After a few minutes, with a knife, loosen the edges of each cup and twirl a bit to release from the bottom of the cup, and carefully lift out of each cup to your service piece. (Be patient, you may need to test one to see if it is ready to release…just give it a few more minutes if the crust crumbles while lifting it out of the cup….and then eat the test pie while you wait!)
- Garnish with a thin quarter or half slice of lime, or a sprinkle of lime zest.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
These look amazing! I will be making them soon :)
Hello, I would love to make these adorable little cheesecakes. I am wondering what kind if muffin tin you used, please. It looks like it has straight sides where as my tins are more traditional with slightly tapered sides. Also, wondering if this can be made in a 10″ springform pan? Thank you.
Hi, just use a normal muffin pan. I’ve never tried this recipe in a springform, but I would think YES you could do this!
Can you leave out the tequila? If so, anything else need to be substituted?
Hi Cathy, I’ve never made this recipe without the tequilla. Sorry!
Can you make these in a mini muffin pan?
Hi Bonnie, I haven’t tried making it this way.
Are these made in a regular muffin pan or a mini muffin pan?
Regular muffin pan.
Hi, once these are made, can they be frozen for use later?
Hi, Rebecca. I have not tried freezing them, so I do not have any advice for that. Hope you enjoyed them!
Once frozen and popped out can you place on plate in refrigerator u til ready to serve?
Yes!
These look knock your socks off fantastic!
First of all that outdoor space is just perfect! These are such a fun little Cinco de Mayo treat! I love how light and pretty they are and then of course they have that margarita flavor going on.
Paint the deck!
Can these be frozen for longer than the 2’ish hours? And how about serving frozen? Thinking these would be great on a hot summer night!
I can’t wait for the weather to warm up. I love entertaining outside. It is just so pleasant to enjoy company and the outdoors.
Mini desserts are the best!