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 bring the fabulous flavors of a margarita cocktail to your dessert menu!
Mini Margarita Cheesecakes
These margarita cheesecake bites are perfect for your entertaining needs. Whether for a the end of a Tex-Mex feast, Cinco de mayo, a cocktail party or when you’re hosting friends for dinner. 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!!
Tips for Making these Individual Lime Cheesecakes
Cheesecakes cannot be mixed nor baked like regular cakes. Here are even More Tips for Making Cheesecakes.
Equipment for Making Mini Margarita Cheesecakes
- First up, you’ll need a Nonstick Mini Cheesecake Pan. These have individual removable discs at in each of the 12 wells, which make them super easy to extract.
- 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
- 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!).
- 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 These Individual Lime Cheesecakes
- I use a tassie tamper 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.
- 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!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Cinco de Mayo Fiesta, and our host is Jane who blogs at The Heritage Cook.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!
Cinco de Mayo Fiesta
- Orejas Mexican Pan Dulce – Creative Culinary
- Instant Pot Barbacoa Tacos – The Heritage Cook
- Pork Pozole Verde – Karen’s Kitchen Stories
- Chicken Tostadas with Black Bean Guacamole and Salsa Fresca – From a Chef’s Kitchen
- Mexican Red Rice (Arroz Rojo) – Beyond Mere Sustenance
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons melted butter
- 12 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh lime zest
- 1 1/2 teaspoons Grand Marnier or Cointreau
- 1 tablespoon tequila
- 2 eggs, at room temperature
- Lime slices, berries and sweetened whipped cream, to garnish, optional
Preheat the oven to 350 degrees. Lightly spray mini cheesecake tin with non stick spray
Mix together graham cracker crumbs, sugar and melted butter until well combined.
Divide mixture between wells in pan. Tamp down with a tamper tool or your fingers. Bake for 5 minutes, then remove to cooling rack while you make your filling.
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.
Add the sour cream, lime juice and zest, Grand Marnier and tequila and mix until combined.
Add the eggs, one at a time, and mix just until incorporated.
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 up above the tin while baking but will come down as they cool.
Allow to cool on a wire rack, then refrigerate at least 4 hours before serving. Garnish as desired.