Can I make these without alcohol?

Absolutely! Replace the tequila with a combination of lemon and lime juice, and swap the triple sec for orange juice. You'll still get that margarita flavor profile without the alcohol.

Why did my cheesecakes crack on top?

Cheesecakes typically crack from overmixing (which incorporates too much air), overbaking, or cooling too quickly. Try using the water bath method, mixing just until ingredients are combined, and allowing them to cool gradually.

Can I make these in a mini muffin pan for bite-sized versions?

Yes! Use a mini muffin pan lined with mini liners, reduce the crust to about 2 teaspoons per cup, and bake for just 10-11 minutes. You'll get approximately 40-48 adorable bite-sized cheesecakes.

How far in advance can I make these for a party?

You can make the cheesecakes up to 3 days ahead. Prepare and bake them, then store in the refrigerator. Add the whipped cream and garnishes up to 24 hours before serving.

Mini Margarita Cheesecakes Recipe

Name: Mini Margarita Cheesecakes Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers); 2 Tablespoons (25g) granulated sugar; 3 Tablespoons (43g) unsalted butter, melted; 16 ounces (452g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (100g) granulated sugar; 2 Tablespoons (30g) full-fat sour cream, at room temperature; 1 Tablespoon (8g) all-purpose flour; 2 Tablespoons (30ml) tequila; 1 Tablespoon (15ml) triple sec (or orange juice or more tequila); 1 Tablespoon (15ml) lime juice; 2 teaspoons lime zest; 2 large eggs, at room temperature; 1 cup (240ml) cold heavy cream or heavy whipping cream; 2 Tablespoons (25g) granulated sugar; 1 Tablespoon (15ml) tequila; 1 Tablespoon (15ml) lime juice; Optional for garnish: lime slices, lime zest, and/or coarse sugar

Description

These Mini Margarita Cheesecakes are the perfect combination of tangy lime, creamy cheesecake, and a hint of tequila for a fun, zesty dessert. With a buttery graham cracker crust, rich tequila-infused cheesecake filling, and a whipped cream topping, they’re ideal for entertaining or special occasions. These bite-sized treats are not only delicious but also visually stunning, garnished with lime slices and zesty sprinkles to impress your guests.

Ingredients

Units Scale

Crust

1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
2 Tablespoons (25g) granulated sugar
3 Tablespoons (43g) unsalted butter, melted

Filling

16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (30g) full-fat sour cream, at room temperature
1 Tablespoon (8g) all-purpose flour
2 Tablespoons (30ml) tequila
1 Tablespoon (15ml) triple sec (or orange juice or more tequila)
1 Tablespoon (15ml) lime juice
2 teaspoons lime zest
2 large eggs, at room temperature

Tequila Lime Whipped Cream

1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons (25g) granulated sugar
1 Tablespoon (15ml) tequila
1 Tablespoon (15ml) lime juice
Optional for garnish: lime slices, lime zest, and/or coarse sugar

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Instructions

Preheat and Prepare Pan
Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. While non-stick spray can be used, liners make it easier to remove the cheesecakes without breaking them.
Make the Crust
Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the texture resembles wet sand. Firmly press about 1 heaping tablespoon of this mixture into each liner. Pre-bake the crust for 6 minutes.
Prepare the Filling
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until completely smooth, about 2 minutes. Add sour cream, flour, tequila, triple sec (or orange juice), lime juice, and lime zest, and beat until fully combined. While mixing on medium speed, add the eggs one at a time until just incorporated. Do not over-mix. The batter will be thick. Divide the batter evenly among the liners, filling each to the top.
Bake the Cheesecakes
Place the muffin pan on the center rack and bake for 20 minutes, or until the edges are set and the centers slightly jiggle. Let them cool at room temperature for 45 minutes, then refrigerate for at least 2 hours or up to 24 hours. Optionally, you can freeze them for 1 hour to chill quickly.
Make the Whipped Cream
Using a handheld or stand mixer with the whisk attachment, whip the heavy cream, sugar, tequila, and lime juice on medium-high speed until medium peaks form (about 3–4 minutes). These peaks are perfect for topping and piping onto the cheesecakes.
Assemble and Serve
Pipe or spoon the whipped cream on top of the chilled cheesecakes. Garnish with lime slices, lime zest, or coarse sugar as desired. Serve immediately or store in the refrigerator until ready to serve.

Notes

Make Ahead Tips: You can prepare the crust and filling 2–3 days in advance, refrigerating the unbaked cheesecakes until you’re ready to bake. Baked cheesecakes can also chill for up to 1 day before serving. Freeze baked cheesecakes for up to 3 months and thaw overnight before serving.
Non-Alcoholic Version: Substitute the tequila and triple sec with a mix of lime and lemon juices. Add 1/2 teaspoon vanilla extract to the whipped cream instead of tequila.
Mini Mini Cheesecakes: Use mini muffin pans for bite-sized versions. Follow the same recipe but adjust the bake time to 10–11 minutes.
Ingredients Substitutions: If graham crackers are not available, digestive biscuits can be used as an alternative for the crust.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 290kcal
Sugar: 14g
Sodium: 180mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 4g
Cholesterol: 85mg