Let's yap about Cinco de Mayo.
Who doesn't love a celebration? And if that means Mexican food and margaritas, um, YES PLEASE! Add a dessert like these mini margarita cheesecakes, and you've got the makings of a real fiesta!
Americans love celebrations so much, that we've adopted Mexico's victory over the French in 1862 as a pseudo holiday. Heck, it wasn't even Mexico's Independence Day, 'cause that happened fifty-some years earlier.
Guess what else. May 5th isn't a federal holiday in Mexico, either. Isn't that a hoot?
Here are some other fun facts about Cinco de Mayo, if you're curious.
Back to the Food
Again. Mexican food and margaritas.
I am all for putting that on the calendar. Every. Dang. Year. Or as often as necessary.
You know what else? Celebrations and sweets are like peas & carrots, but way more fun. And if we're celebrating Cinco de Mayo, then we need tequila in the dessert, too! Which brings me to my gift for you today.
It's my take on Carla's Mini Margarita Cheesecake recipe over at Homemade in the Kitchen, formerly Chocolate Moosey. (That name was sooo cute, huh?) She's a fellow Pittsburgher. We've never met, but maybe someday I can tell her in person how much I adore her recipes and photography. Go drool a little over her blog, then come right back now, ya hear?
Without further ado, behold these three-bite tequila-infused little gems of deliciousness.
They're the second best thing to make for your May 5th fest... or any other day you need a reason to celebrate!
What's the #1 thing to make on May 5th? Don't be silly...
- 1 cup graham cracker crumbs
- 4 tablespoons butter melted
- 16 ounces cream cheese softened
- ⅔ cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 lime zested and juiced
- ¼ cup tequila
- 2 tablespoons triple sec
- 2 tablespoons all-purpose flour
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 lime half zested; half cut in quarter slices
- Preheat oven to 325F. Line a muffin pan with 12 paper liners.
- In a small bowl or food processor, mix together the graham cracker crumbs and melted butter until moistened and well blended.
- Add a generous tablespoon to each muffin cup. Press down into the bottom of each paper liner.
- Bake 5 minutes.
- In a large mixing bowl or food processor, beat together the cream cheese and sugar until smooth. Beat in the egg then beat in the vanilla, lime zest, lime juice, tequila, triple sec, and flour. Divide the batter evenly between the muffin cups.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely at room temperature.
- Using a hand mixer or a stand mixer with the whisk attachment, beat the cream on high speed until it thickens and soft peaks form.
- Soft peaks are when you pull the beaters straight up, the cream forms little peaks that fall or curl over.
- Add the powdered sugar a little at a time and continue beating/whisking on high a couple minutes until stiff peaks form.
- Stiff peaks are when you pull the beaters straight up and the tips of the little peaks stand straight up.
- Garnish with whipped cream by using a piping tool or adding a dollop to each cheesecake.
- Sprinkle with zest and add a quarter slice to each cheesecake.
- Serve immediately. Enjoy!
- Refrigerate leftover cheesecakes for up to five days.
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