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.
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
Originally posted May 2015
Nutrition Facts
Calories: 193kcal, Carbohydrates: 15g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 127mg, Potassium: 38mg, Fiber: 0.4g, Sugar: 9g, Vitamin A: 424IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 0.5mg