Do Mini Margarita Cheesecakes taste strongly like alcohol?

No. The tequila and triple sec create a subtle margarita flavor rather than a strong alcohol taste.

Can I make Mini Margarita Cheesecakes without alcohol?

Yes. You can replace tequila and triple sec with extra lime juice and a little orange juice.

Can I use bottled lime juice?

Fresh lime juice works best. However, bottled juice works if fresh limes are not available.

How long do Mini Margarita Cheesecakes last?

They stay fresh in the refrigerator for up to three days when stored in an airtight container.

Can I make them ahead for a party?

Yes. In fact, they work perfectly as a make ahead dessert because they need time to chill.

Mini Margarita Cheesecakes Simple Amazing Party Dessert

Description

Mini Margarita Cheesecakes are creamy no bake desserts with bright lime flavor, tequila, and triple sec. Each cheesecake sits on a buttery graham cracker crust and chills until perfectly firm. These festive mini treats are perfect for Cinco de Mayo parties, summer gatherings, and easy make ahead desserts.

Ingredients

Scale

2 cups graham cracker crumbs

½ cup butter, melted

1 tablespoon sugar for crust

1 cup whipping cream

1 tablespoon sugar for whipped cream

1 package (8 oz) cream cheese, softened

5 tablespoons tequila

1 tablespoon triple sec

1 tablespoon lime juice

Zest of 1 lime

4 tablespoons sugar for filling

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Instructions

1. Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar until evenly moistened. Press mixture into 15 to 16 lined or greased muffin tin cups to form crusts. Place the pan in the freezer while preparing the filling.

2. Whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Set aside.

3. In another bowl beat the softened cream cheese with tequila, triple sec, lime juice, lime zest, and 4 tablespoons sugar until smooth and creamy.

4. Gently fold the whipped cream into the cream cheese mixture until fully combined. Taste and adjust sweetness if needed.

5. Remove crusts from the freezer and scoop the cheesecake filling evenly over each crust. Smooth the tops with a spatula.

6. Return the pan to the freezer and chill until firm, about 2 hours or longer.

7. To serve, place the muffin pan on a warm damp towel for a few minutes. Carefully loosen each cheesecake with a knife and lift from the pan.

Notes

Adjust sugar in the filling depending on the tartness of the lime.

Make sure the cream cheese is softened for a smooth filling texture.

Whipping the cream separately and folding it in creates a light airy cheesecake.

The graham cracker crust can be prepared a day in advance and kept chilled.

If cheesecakes stick when removing from the pan, allow the pan to sit slightly longer on the warm towel.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake