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Tequila Lime Mini Cheesecakes

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Warm, tangy, and playfully boozy mini cheesecakes with a creamy lime filling on a buttery graham cracker crust.

Ingredients

Scale
  • 1 cup graham cracker crumbs, finely crushed
  • 2 tablespoons granulated sugar (for crust)
  • 3 tablespoons unsalted butter, melted
  • 16 ounces full-fat brick cream cheese, softened
  • 1/2 cup granulated sugar (for batter)
  • 2 tablespoons full-fat sour cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tequila
  • 1 tablespoon triple sec or orange juice
  • 1 tablespoon lime juice
  • 2 teaspoons lime zest
  • 2 large eggs
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar (for whipped cream)
  • 1 tablespoon tequila (for whipped cream)
  • 1 tablespoon lime juice (for whipped cream)
  • Optional: lime slices, lime zest, coarse sugar for garnish

Instructions

  1. Preheat your oven to 350°F (177°C) and line a muffin pan with sturdy liners.
  2. Combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter in a mixing bowl. Press into the bottom of each muffin liner and pre-bake for 6 minutes. Let cool.
  3. Beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth.
  4. Add the sour cream, flour, tequila, triple sec or orange juice, lime juice, and lime zest. Mix until combined and no lumps remain.
  5. Incorporate the eggs one at a time, mixing gently until blended.
  6. Fill each pre-baked crust with the cheesecake mixture, leaving a little space at the top.
  7. Optionally, place a pan of boiling water in the oven to create a water bath. Bake for about 20 minutes until the edges are set and the center jiggles slightly.
  8. Cool at room temperature for 45 minutes, then refrigerate for at least 2 hours to fully set.
  9. Whip the heavy cream, 2 tablespoons sugar, 1 tablespoon tequila, and 1 tablespoon lime juice until medium peaks form. Chill until ready to top.
  10. Top each mini cheesecake with whipped cream and garnish as desired. Serve chilled.

Notes

For best texture, keep whipped cream refrigerated until ready to serve. Leftover cheesecakes can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://easydishestomake.com/tequila-lime-mini-cheesecakes/