Serve Mini Margarita Cheesecakes made with a buttery graham cracker crust, for a creamy, cheesecake Cinco de Mayo or a Mexican feast dessert.

single serving Mini Margarita Cheesecake

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Hey, friends. It’s time to get the backyard entertaining area cleaned up and ready for spring and summer entertaining! We hosted a party last weekend, and served these Mini Margarita Cheesecakes (back in May 2015), which was delish.

Mini Margarita Cheesecakes

Just in time for summer, this mini cheesecake recipe that is so creamy, buttery good. Everyone loves them. They are the perfect summer bite! You may also want to try my No Bake Strawberry Meyer Lemon Bars.

white plate of Mini Margarita Cheesecakes

Ingredients for Margarita Cheesecakes

Grab the easy entertaining tips and get the party started!

All you need are these ingredients:

  • Graham cracker crumbs
  • Butter
  • Sugar
  • Cream cheese
  • Tequila
  • Triple Sec
  • Lime juice
  • Zest of one lime
  • Sugar

Mini Margarita Cheesecakes - set the table

6 spring entertaining tips:

1. 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.

2. 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.

3. 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.

4. 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.

5. Music and lights. Make sure your music is situated with working speakers and playlists. Outdoor lights always add ambience to evening get-togethers.

6. End the night well. Make a fabulous dessert and serve with coffee at the end of the party.

plate of Mini Margarita Cheesecakes

Don’t forget to delegate

Don’t forget, it’s okay to ask your guests to bring dishes and drinks! These days, most guests want to contribute when asked to a dinner party.

bite of Mini Margarita Cheesecake on a white plate

How to make Mini Cheesecakes

This time my friend Laurel (who is a fabulous cook) brought dessert. Many times her husband, Lloyd, will cook and bring a dish, but this time she made these Mini Margarita Cheesecakes.

Easy to make ahead (which I love), you can garnish with lime right before serving!

pressing crust of Mini Margarita Cheesecake in muffin pan

scooping Mini Margarita Cheesecakes in muffin pan

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!


taking a bite of Mini Margarita Cheesecake

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

plate of Mini Margarita Cheesecakes
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Mini Margarita Cheesecakes

These Mini Margarita Cheesecakes are the perfect dessert for Cinco de Mayo–festive, delicious, light, and delicious served with coffee! Makes 15-16 cups.
Total Time: 2 hours 20 minutes
Yield: 15
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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


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.


Originally posted May 2015
Cuisine: American
Course: Dessert
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!


Mini Margarita Cheesecakes with lime garnish