Mini Margarita Cheesecakes

Who doesn’t love a bite-sized dessert? These Mini Margarita Cheesecakes have a delicious burst of lime and are irresistible!!

A splash of tequila, Grand Marnier, lime juice, and zest brings the fabulous flavors of a margarita cocktail to your dessert menu in these delightful Mini Cheesecakes!

Why You Must Make

• These margarita cheesecake bites are perfect for your entertaining needs. Whether for an end of a Tex-Mex feast, Cinco de Mayo, a cocktail party, or when you’re hosting friends for dinner.
• Each one is enough to satisfy your sweet tooth after a heavy meal. And there’s no guilt going back for seconds.
• Infused with a double dose of lime with zest and juice, there’s also a subtle taste of margaritas with a touch of tequila and Grand Marnier. They’re irresistible!

Years ago, I shared a dreamy, full-sized Margarita Cheesecake, but I have a place in my heart for mini desserts. These Mini Chocolate Cheesecakes and Pecan Tassies are some of my favorites!

Expert Tips

Cheesecakes cannot be mixed or baked like regular cakes. Here are even More Tips for Making Cheesecakes. Below are the tools you’ll need, tips for mixing the batter, and tips for garnishing and serving.

• PRO-Tip: Have your ingredients at room temperature for the best results, especially the eggs and the cream cheese.
• Set them out on the counter for up to 2 hours before you plan to bake them. If you forget, you can set your eggs in a bowl of warm water to take the chill off(but not so hot that it cooks them!).
• PRO-Tip: Mix your batter with the paddle attachment, so that no excess air is incorporated, and scrape down the sides as needed.
• Add the eggs one at a time, mixing just until each is incorporated.
• Don’t expect a strong margarita taste, as you could also call these individual lime cheesecakes. The citrus tones are fun for a summer treat, though delicious enough all year long!
• I used Grand Marnier, an orange liqueur, but Cointreau is also delicious. Triple Sec is not as smooth but will work in a pinch.

Helpful Tools:

• First up, you’ll need a Nonstick Mini Cheesecake Pan. These have individual removable discs in each of the 12 wells, which makes them super easy to extract.
• A Stand Mixer allows you to mix with a paddle attachment which is best if you make a lot of cheesecakes. (affiliate links)
• These margarita cheesecake bites could probably be made in mini muffin tins, as I’ve done with these Raspberry Topped Mini Cheesecakes. But they’d need the paper mini muffin liners so you can remove them from the pan easily. Those baked in a mini muffin tin won’t take as much batter so you’d probably get more than 12 from a batch. I haven’t tested this recipe in the aforementioned tin.

Tips for Mixing Cheesecake Batter

• PRO-Tip: Have your ingredients at room temperature for the best results, especially the eggs and the cream cheese.
• Set them out on the counter up to 2 hours before you plan to bake them. If you forget, you can set your eggs in a bowl of warm water to take the chill off(but not so hot that it cooks them!).
• PRO-Tip: Mix your batter with the paddle attachment, so that no excess air is incorporated, and scrape down the sides as needed.
• Add the eggs one at a time, mixing just until each is incorporated.
• Don’t expect a strong margarita taste, as you could also call these individual lime cheesecakes. The citrus tones are fun for a summer treat, though delicious enough all year long!
• I used Grand Marnier, an orange liqueur, but Cointreau is also delicious. Triple Sec is not as smooth but will work in a pinch.

Tips for Baking and Serving

• I use a tassie tamper (afflilate links) to evenly press the graham cracker crust into each well of the tin.
• The tins are almost full to the brim when loaded with the cheesecake batter, and will rise above the tins a touch when they’re fully baked. As they cool, they’ll end up the size of the wells in the mini cheesecake pan.
• PRO-TIP: Cheesecakes taste best when chilled overnight and then left out before serving to come to room temperature. Plan accordingly.
• I love to garnish with just a dab of whipped cream and either a thin, mini wedge of fresh lime and a blueberry or one fresh raspberry and a sprig of mint!

You May Also Like:

• Mini Chocolate Cheesecakes
• Mini Pumpkin Cheesecakes
• Caramel Topped Mini Cheesecakes
• Chocolate Dipped Cheesecake Bites
• More of my Best Cheesecake Recipes

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The Recipe:

Mini Margarita Cheesecakes

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Yield 12

Mini Lime Cheesecakes with all the flavors of your favorite margarita cocktail!

Ingredients

Crust:

• ¾ cup graham cracker crumbs
• 1 tablespoon sugar
• 2 tablespoons melted butter

Cheesecakes:

• 12 ounces cream cheese, at room temperature
• ½ cup sugar
• ½ cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh lime zest
• 1 ½ teaspoons Grand Marnier or Cointreau
• 1 tablespoon tequila
• 2 eggs, at room temperature
• Lime slices, berries and sweetened whipped cream, to garnish, optional

Instructions

1. Preheat the oven to 350°. Lightly spray the mini cheesecake tin with nonstick spray.
2. Mix together the graham cracker crumbs, sugar, and melted butter until well combined.
3. Divide the mixture between the wells in the pan. Tamp down with a tamper tool or your fingers. Bake for 5 minutes, then remove to a cooling rack while you make your filling.
4. Using a mixer fit with a paddle attachment if available, beat cream cheese with sugar until well combined, scraping the bottom of the bowl with a spatula as needed.
5. Add the sour cream, lime juice zest, Grand Marnier, and tequila and mix until combined.
6. Add the eggs, one at a time, and mix just until incorporated.
7. Divide the cheesecake batter between the 12 openings (the batter will fill the cups), and bake until the centers look almost set, about 18-20 minutes. The batter may rise above the tin while baking but will come down as they cool.
8. Allow to cool on a wire rack, then refrigerate for at least 4 hours before serving. Garnish as desired.

Notes

Have all your ingredients at room temperature for the best results.
Refrigerate overnight, then bring to room temperature to serve. They'll taste even creamier!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Tassie Tamper
• 
  Norpro Mini Nonstick Cheesecake Pan

Nutrition Information:

Yield:

12

Serving Size:

1 mini cheesecake
Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 144mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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