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Tequila Lime Mini Cheesecakes

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Warm, bright, and slightly boozy, these Tequila Lime Mini Cheesecakes balance creamy richness with a citrusy kick, perfect for gatherings and special treats.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 211 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

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 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 melted butter. Press this mixture firmly into the bottom of each muffin liner.
  3. Pre-bake the crusts for 6 minutes. Remove from the oven and let cool slightly.
  4. In another bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth.
  5. Add sour cream, flour, 2 tablespoons tequila, 1 tablespoon triple sec or orange juice, 1 tablespoon lime juice, and 2 teaspoons lime zest. Mix until well combined.
  6. Add the 2 large eggs one at a time, mixing gently after each addition.
  7. Fill each pre-baked crust with the cheesecake mixture, tap the pan gently on the counter.
  8. Optionally, place a pan of boiling water at the bottom of the oven to create a water bath.
  9. Bake for about 20 minutes, until the edges are set but the center still jiggles slightly.
  10. Once baked, let the mini cheesecakes cool at room temperature for 45 minutes and then refrigerate for at least 2 hours.
  11. Prepare the whipped cream topping by whipping together heavy cream, 2 tablespoons of granulated sugar, 1 tablespoon tequila, and 1 tablespoon lime juice until medium peaks form.
  12. Top each mini cheesecake with whipped cream, and garnish with lime slices, lime zest, or coarse sugar if desired.

Notes

Soften cream cheese before mixing for the smoothest texture. Store leftovers in the refrigerator for up to 5 days. Freeze un-topped mini cheesecakes for up to 1 month.

Nutrition

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