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Lookin’ for a fun dessert for warm evenings on the back porch? These Mini Margarita Cheesecakes are delicious! Cheers!
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Most of the time when I open our liquor cabinet, I’m reaching for a bourbon or a scotch for sippin’ purposes. In fact, I’d guess that 90% of our cabinet is some form of whiskey. But we do keep a bottle of vodka on hand for martinis and a bottle of tequila for margaritas. Now that the weather is thinking about warming up again, I’m excited for margaritas on the back porch! (If you like spicy food and you’re looking for one heck of a tasty margarita, then check out this Jalapeno Margarita. It’s delicious.)
However, this time when I opened our liquor cabinet, I reached for the bottle of tequila. And as tempting as it was, a margarita at 10am wasn’t on the agenda. Nope, instead I had my mind set on these Mini Margarita Cheesecakes. With a splash of tequila and a bit of freshly squeezed lime juice, these cheesecakes are a unique dessert. Plus, baking with liquor is a fun way to mix things up! (And if you happen to pour a little too much tequila out? Well, you can just make it disappear and no-one will be the wiser. #BakersLittleSecret)
Mini Margarita Cheesecakes
Mini Margarita CheesecakesI actually shared this margarita cheesecake recipe years ago on the blog. However, I decided it was time to bring a facelift to that old post. And by facelift, I mean I ditched the springform pans in favor of the tried-and-true muffin tin. Yup, you can bake mini cheesecakes in a muffin tin. The secret? Cupcake wrappers. Just line that muffin tin with cupcake wrappers as if you were making, well, cupcakes or muffins. Except this time you pack down the graham cracker crust and pour in the cheesecake batter. Easy peasy!
And one of the best things about baking these Mini Margarita Cheesecakes in a muffin tin? No need for a water bath! Oh, and they bake in just 20 minutes. Yup, 20 minutes, and you’ve got a batch of mini cheesecakes coming out of the oven. The hardest part is waiting for the cheesecake to chill/freeze so that you can peel the wrappers off. Tip: Be patient here. I jumped the gun and tried to peel one of the wrappers off after 30 minutes. It took half of my cheesecake with it. (Don’t worry – I still ate it. It just didn’t look pretty.)
So if you’re looking for a fun and unique summer dessert, put these Mini Margarita Cheesecakes on the menu! They’re the perfect way to celebrate the return of warmer weather. Cheers, y’all!
Did you make a batch of these Mini Margarita Cheesecakes at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Mini Margarita Cheesecakes
Lookin' for a fun dessert for warm evenings on the back porch? These Mini Margarita Cheesecakes are delicious! Cheers!
5 from 11 votes
Print Pin Rate
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Chilling Time: 1 hour hour 15 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 12 cheesecakes
Calories: 266kcal
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs ~7 full-sized crackers
- 3 Tbsp brown sugar
- ¼ cup unsalted butter melted
For the Cheesecake
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 additional large egg yolk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 3 Tbsp tequila
- 1 Tbsp lime juice
- 2 tsp lime zest
- {for garnish} freshly prepared whipped cream
- {for garnish} lime slices
Instructions
For the Graham Cracker Crust
Preheat oven to 350°F.
Line a 12-cup muffin tin with paper liners; set aside.
Using a small mixing bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.
Divide crust mixture evenly into lined muffin tin. (Tip: Pack mixture down into liners using a small flat-bottomed glass.)
Bake for 5 minutes. Remove from oven and set aside to cool.
For the Cheesecake
Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
Add sugar and mix well, scraping down the sides of the bowl as needed.
Whisk the eggs and egg yolk together and add to the bowl; mix until well combined.
Add the sour cream, vanilla extract, tequila, lime juice and lime zest; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour batter evenly into muffin cups. (Note: Pour the batter all the way to the very top of the muffin liners.)
Bake for 20 minutes, or until centers of cheesecakes are just barely set. (Note: The center of each cheesecake should still be slightly loose. If the cheesecakes begin to crack, remove from oven immediately.)
Let cheesecakes cool for 15 minutes and then transfer to freezer for 1 hour.
Remove paper liners from cheesecakes
Before serving, garnish tops of cheesecakes with freshly prepared whipped cream and lime slices.
Looking for more muffin tin recipes? Check out these other ideas, too:
Muffin Tin Loaded Baked Potatoes
Muffin Tin Garlic Knots
Muffin Tin Stromboli
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