Print

Tequila Lime Mini Cheesecakes

Print Recipe

Bright, creamy, and flavorful, these Tequila Lime Mini Cheesecakes are the perfect bite-sized dessert for warm evenings and festive gatherings.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 16 ounces full-fat brick cream cheese, softened
  • 1/2 cup granulated sugar
  • 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
  • 1 tablespoon tequila
  • 1 tablespoon lime juice
  • Optional: lime slices, lime zest, coarse sugar for garnish

Instructions

  1. Preheat and line pans. Preheat your oven to 350°F (177°C) and line a muffin pan with liners.
  2. Make the crust. In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter.
  3. Press and prebake the crusts. Press the crumb mixture firmly into the bottom of each muffin liner and pre-bake for 6 minutes.
  4. Beat the cream cheese. In another bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy.
  5. Add the creamy components. Add the sour cream, flour, tequila, triple sec or orange juice, lime juice, and lime zest to the cream cheese. Mix until smooth.
  6. Incorporate the eggs. Add the eggs one at a time, mixing gently after each addition.
  7. Fill the crusts. Spoon or pipe the cheesecake mixture into each crust, filling to just below the top of the liner.
  8. Optional water bath. Place a shallow pan with boiling water on a lower rack in the oven to create a humid environment while baking.
  9. Bake. Bake the mini cheesecakes for about 20 minutes, until the edges are set but the center still jiggles slightly.
  10. Cool gradually. Remove the pan from the oven and let the cheesecakes cool at room temperature for about 45 minutes.
  11. Chill. Refrigerate the cheesecakes for at least 2 hours to fully set before serving.
  12. Make the whipped cream topping. Whip the heavy cream with 2 tablespoons sugar, tequila, and lime juice until medium peaks form.
  13. Finish and garnish. Top each mini cheesecake with a dollop of the whipped cream and garnish as desired.

Notes

Chill your mixing bowl and beaters for the whipped cream for a quicker whip. Store covered in the refrigerator for up to 4 days.

Nutrition

Keywords: mini cheesecakes, tequila lime, dessert, bite-sized treat

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