Mini Margarita Cheesecakes

Servings

Calories 318kcal

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!

PRO TIP: Use the bottom of a shot glass to tamp down the graham cracker crust.

PRO TIP: Squeeze the lime wedge juice onto the cream before eating. SO GOOD!