Who doesn't love a celebration? Cinco de Mayo is right around the corner, and we're looking forward to Mexican food and margaritas. Add a dessert like these mini margarita cheesecakes, and you've got the makings of a real fiesta!
Did you know that Cinco de Mayo isn't really Mexico's Independence Day? It's true! Cinco de Mayo celebrates Mexico's victory over the French at the Battle of Puebla in 1862.
Americans have been celebrating it with food and drink ever since that day. Maybe you are planning your own Cinco de Mayo party. A fun and simple menu might be this colorful Southwest Summer Salad, a taco bar with these Pickled Jalapeños, and these adorable mini margarita cheesecakes. And don't forget the margaritas!
This recipe is my adaptation of the mini margarita cheesecakes at Homemade in the Kitchen, formerly Chocolate Moosey.
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INGREDIENTS
So let's talk about what goes into these little gems. Aside from kitchen staples like flour, sugar, powdered sugar, eggs, etc., here are a few photos and notes of key ingredients.
- Honey Maid Graham Crackers - These are the graham crackers of my childhood. I know these have just the right amount of sweetness. I hesitate to try another brand out of fear they won't be as good.
- Cream Cheese - It's important to use full fat cream cheese in this recipe like Philadelphia Cream Cheese. The cheesecakes may fall in the middle due to a higher moisture content. Also, . If you choose a cream cheese with reduced fat - even a great brand the consistency won't be as creamy and good.
- Nielson-Massey Madagascar Bourbon Pure Vanilla Extract - This is premium pure vanilla extract. Always choose pure vanilla extract over imitation vanilla. It is more expensive, but it lasts a long time and the flavor is noticeably better. Your baked goods are worth it.
- Triple Sec and Tequila - These are simply photos of the brands I generally buy. My only advice here is to make sure you get 100% agave tequila. Other than that, buy what you like!
See recipe card for quantities.
INSTRUCTIONS
They require a few steps, but they are so easy to make!
The crusts are simply crushed graham crackers and butter pressed into cupcake liners in a muffin pan.
Once those are in the oven, we mix up the cheesecake part. A mixer or food processor makes this so simple. Just cream your softened cream cheese with sugar, then mix in the eggs, vanilla, lime juice & zest, triple sec, tequila, and flour.
Making the whipped cream is literally whisking heavy cream with powdered sugar. You can spoon the whipped cream onto each cheesecake, but it looks so pretty if you use a (relatively inexpensive) decorating tool.
Use that second lime for garnishing with slices and zest and - ¡Ole! You've got the cutest little cheesecakes this side of the Rio Grande!
SUBSTITUTIONS and VARIATIONS
Listen, I understand if you want to make this without alcohol. And I totally get it if you don't want to purchase triple sec and tequila if you have no other use for them. Here are a couple suggestions to make mini lime cheesecakes instead.
- Triple Sec - You can easily substitute the triple sec with orange juice instead. It won't have quite the same essence, but you'll still get that hint of citrus.
- Tequila - Simply eliminate the tequila if you want. It will take a little away from the margarita flavor, but you will still have excellent mini lime cheesecakes!
EQUIPMENT
Using the right equipment is important to how a recipe will turn out. Here are my go-to items for these cheesecakes and why they work for me.
Natural Grease Proof Cupcake Liners - I use these a lot, because they are free from dyes, inexpensive, and grease proof.
USA Pan Bakeware Muffin Pan - USA Pan makes awesome, heavy duty bakeware. The special non-stick coating on their products is amazing. They are made near me in western Pennsylvania, and that's nice, too.
Vollrath 2-ounce Scoop - I love scoops! They make dishing and portioning and filling cupcake pans so easy. This type is my favorite, because you use your hand to squeeze and not just your thumb. I never understood the value of scoops until I became a personal chef and caterer. Now I can't live without them.
Wilton Dessert Decorator - This is another one of those kitchen gadgets that gets more use than I had imagined. Not only does it make it so easy to top these cheesecakes with whipped cream, it makes them look so pretty, too!
STORAGE
After cheesecakes cool, store in the refrigerator for up to one week. If making them 1-5 days in advance, wait to top with whipped cream until before serving.
Cheesecakes can be frozen for up to one month laying flat in a sealed freezer bag. Thaw in refrigerator overnight. Top with whipped cream after they thaw.
TOP TIPS
Always use full-fat, block cream cheese for this recipe. Reduced fat and whipped cream cheese simply will not work, and you will be sad. Don't be sad.
Use a shot glass to tamp down the crust mixture in your muffin pan. It's so much easier than using your fingers in those cupcake wells.
Zest only the colored part of the lime. If you are too enthusiastic and zest too deeply, you will end up with pith (the white part under the skin). Pith is bitter. No one wants to taste (or feel) bitter.
FAQ
A few things may cause this. The liquid content might be too high. You could add one or two more teaspoons of flour to compensate for it next time.
Also, your oven may not be humid enough. While you are preheating your oven, place a cake pan half full of warm water on the rack below where the cheesecakes will bake. Leave it in there while the cheesecakes bake, so the steam helps them bake slowly and more evenly.
Look, this happened to me. Luckily, the whipped cream topping fills that hole nicely, and they still taste incredibly delicious!
RELATED RECIPES
Looking for other Mexican recipes? Try these!
Ingredients
CRUST
- 1 cup graham cracker crumbs
- 4 tablespoons butter melted
CHEESECAKE
- 16 ounces cream cheese softened
- ⅔ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 lime zested and juiced
- ¼ cup tequila
- 2 tablespoons triple sec
- 2 tablespoons all-purpose flour
WHIPPED CREAM
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
GARNISH
- 1 lime half zested; half cut in quarter slices
Instructions
CRUST
- 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.
CHEESECAKE
- 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.
WHIPPED CREAM
- 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
- 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!
STORING
- Refrigerate leftover cheesecakes for up to five days.
Notes
Nutrition
Equipment
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FOOD SAFETY
Food safety is the most important thing about cooking and baking.
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oil with the appropriate smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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