Baked in a standard 12-count muffin pan, these mini margarita cheesecakes are handheld miniature versions of a regular cheesecake. The filling comes together with 8 simple ingredients including tequila, triple sec, and lime. Sitting on a graham cracker crust and garnished with tequila whipped cream, these conveniently portioned desserts are ready for your next celebration!
One reader, Macky, commented: “Out of this world. Followed recipe exactly. Only problem? I are three within a half hour of being ready to eat. And yes, I could easily have eaten more. I gave them to a friend. Same accolades. They were perfect. ★★★★★”
Like a slice of cheesecake without the fork and like a margarita without the glass! Individual desserts are party favorites because guests can grab and go without slicing, sharing, and portioning. I served these mini margarita cheesecakes alongside plain mini cheesecakes at a summer gathering and I don’t want to play favorites, but adults picked these boozy little numbers clean. I regretted not making a double batch!
Here’s Why You’ll LOVE These Mini Margarita Cheesecakes Too
- Fun unexpected margarita flavor that tastes like vacation!
- Full of fresh lime & lightly spiked with tequila and triple sec.
- Thick & fluffy.
- Lots of contrasting texture from the crunchy graham cracker crust and creamy filling.
- Adorably garnished with tequila lime whipped cream, lime slice, and coarse sugar.
- Dessert recipe that conveniently makes 1 dozen & you can easily double it.
Even though I titled these “mini,” they’re baked in a standard 12-count muffin pan and not a mini muffin pan. I call them mini because they are mini versions of a full-size cheesecake. Think of them as the cheesecake version of margarita cupcakes. (Because, yes, I have a recipe for those too!)
This Dessert Has 3 Layers
You need 11 ingredients total and many of the ingredients are repeated in each layer.
- Graham Cracker Crust (3 ingredients)
- Margarita Cheesecake Filling (8 ingredients)
- Tequila Lime Whipped Cream (4 ingredients)
This recipe is slightly scaled up from my regular mini cheesecakes to make a full dozen batch of extra thick mini cheesecakes. After you mix the graham cracker crust ingredients together, press a heaping Tablespoon of the mixture into your cupcake liners. You’ll pre-bake the crust for 6 minutes.
The crust takes longer to bake than the filling, so pre-baking is key. Moving on to the filling…
Grab 8 Ingredients for the Filling:
- Cream Cheese: Philadelphia cream cheese isn’t affiliated with this post, but it IS my favorite cream cheese brand. Whichever brand you use, make sure you’re using bricks of full-fat cream cheese and not the cream cheese you use for spreading on bagels. This imperative rule applies to many other dessert recipes like cream cheese frosting, strawberry cream cheese pie, and no bake cheesecake.
- Granulated Sugar: I tested this recipe with both 1/2 cup and 2/3 cup of sugar. I found the greater amount masked the light flavors of lime and tequila, so use 1/2 cup (100g) in the filling recipe.
- Sour Cream: Sour cream is a magical ingredient in baked goods, especially cheesecake, because it adds moisture and richness without thinning out the batter. You need just 2 Tablespoons, so buy a smaller container if you don’t use it often. (You should definitely make double chocolate muffins with your leftovers!) If it’s easier, use plain yogurt instead.
- Flour: The mixture is too thin and lacks structure without flour.
- Tequila*: Use your favorite.
- Triple Sec*: Triple sec is an orange-flavored liqueur commonly found in margarita beverages. If you don’t have it, use more tequila or swap with orange juice.
- Lime: You need 1 Tablespoon juice & 2 teaspoons zest. Have 2–3 limes on hand, which would also be enough for the lime slice garnish.
- Eggs: The cheesecake batter can’t bind together without eggs. Careful not to over-mix these, and be sure to add them right at the end.
*See recipe Note for version without alcohol.
Expect a thick margarita cheesecake batter. Spoon/pour mixture on top of warm pre-baked crusts:
Success Tip: A Steamy Oven
Are you familiar with cheesecake water baths? Cheesecakes are egg-heavy desserts and eggs are notorious for rising up in the oven and then falling down in cooler air. Some sinkage is expected, but you can prevent excess sinking by filling your oven with humidity. Instead of placing your muffin pan in water, place a roasting pan filled with hot water on the rack below the mini cheesecakes. The hot water steams and gently cooks the eggs so the mini cheesecakes aren’t as prone to sinking as they cool.
I teach this method in my key lime cheesecake post, too.
Chilling & Garnishing Your Cheesecakes
After baking, the margarita cheesecakes must cool and chill. I like speeding this process up by cooling at room temperature for 45 minutes and then I place them in the freezer for 1 hour. If you have more time, refrigerate them for 2 hours.
Feel free to serve plain, but if you want to amplify the margarita flavor, I recommend garnishing with tequila lime whipped cream. Make plain whipped cream and add 1 Tablespoon each tequila and lime juice. Easy! I used a Wilton 1M tip for piping. Lime slices, lime zest, strawberry slices, and/or coarse sugar are optional but very fun extras.
(Though salt on a margarita glass is a prime choice, I don’t recommend coarse salt as garnish unless it’s a very light sprinkle.)
Serving Success Tip: If serving these margarita cheesecakes outside on a hot day, I recommend keeping them in the refrigerator until 10 minutes (or less) prior to serving.
For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes and BBQ cookout dessert recipes.
Even More Party Favorites:
Print
Mini Margarita Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These mini tequila-spiked lime margarita cheesecakes are thick, creamy, and ready for your next celebration. Bake them in a standard 12-count muffin pan. Step 4 is completely optional, but helps prevent the mini cheesecakes from sinking too much as they cool.
Ingredients
Crust
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (30g) full-fat sour cream, at room temperature
- 1 Tablespoon (8g) all-purpose flour
- 2 Tablespoons (30ml) tequila
- 1 Tablespoon (15ml) triple sec (or orange juice or more tequila)
- 1 Tablespoon (15ml) lime juice
- 2 teaspoons lime zest
- 2 large eggs, at room temperature
Tequila Lime Whipped Cream
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 Tablespoons (25g) granulated sugar
- 1 Tablespoon (15ml) tequila
- 1 Tablespoon (15ml) lime juice
- optional for garnish: lime slices, lime zest, and/or coarse sugar
Instructions
- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with liners. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Make the crust: Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Pre-bake for 6 minutes.
- Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is completely smooth and creamy, about 2 minutes. Add the sour cream, flour, tequila, triple sec, lime juice, and lime zest then beat until fully combined. With the mixer running on medium speed, add eggs 1 at a time, beating just until combined before adding the next. Do not over-mix. Batter will be thick. Divide the batter between liners, filling each all the way to the top. (It’s OK if the crust is still warm.)
- Optional Water Bath (prevents cheesecakes from excess sinking, skip this step if desired): Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking pan—do not use glass) on the bottom oven rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecakes on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the muffin pan sit inside the water itself, which is a traditional water bath method used for full-size cheesecakes.
- Bake until the edges are set and the centers slightly jiggle, about 20 minutes.
- Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 45 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 24 hours. (Or place in the freezer for 1 hour to speed things up.) If chilling in the refrigerator for longer than 2 hours, loosely cover the cheesecakes. Even if you used the water bath method in step 4, the cheesecakes will slightly sink as they cool.
- Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, tequila, and lime juice on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. I used Wilton 1M tip for piping whipped cream on the pictured mini cheesecakes. Garnish with lime slices and/or other toppings. Whipped cream can be made and piped/spread on mini cheesecakes up to 24 hours in advance. Refrigerate decorated cheesecakes until ready to serve.
- Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare the cheesecakes through step 3 up to 2–3 days in advance. Cover unbaked cheesecakes and store in the refrigerator until ready to bake. Continue with step 4. Baked cheesecakes can chill in the refrigerator for up to 1 day, with or without whipped cream and garnishes. Freeze individual baked and cooled cheesecakes for up to 3 months. Thaw overnight in the refrigerator before garnishing with whipped cream and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Food Processor (for crust) | Zester | Citrus Juicer | Electric Mixer (Handheld or Stand) | Roasting Pan or 9×13-inch Baking Pan (for optional water bath; do not use glass) | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 1M Tip
- Triple Sec: If you don’t have triple sec liqueur, use more tequila or swap with orange juice.
- Limes: Have 2–3 limes on hand, which would also be enough for the lime slice garnish.
- Non-Alcoholic Version: Replace tequila with 1 Tablespoon lemon juice and 1 Tablespoon lime juice (in addition to the 1 Tablespoon lime juice that is already in the filling for a total of 2 Tbsp lime juice). Skip the triple sec. Skip the tequila in the whipped cream and add 1/2 teaspoon vanilla extract.
- Full-Size Cheesecake: For a full-size margarita cheesecake, start with my key lime cheesecake recipe. Swap 3 Tablespoons of lime juice with tequila and 1 Tablespoon of lime juice with triple sec. Use regular lime juice instead of key lime if desired. Add 1 extra teaspoon lime zest. Follow the rest of that recipe as directed.
- Mini Mini Cheesecakes: Line 2 24-count mini muffin pans with mini muffin liners. Make the crust and cheesecake batter as directed. Press 2 teaspoons of crust into each mini muffin liner. Pre-bake at 350°F (177°C) for 5 minutes. Remove from the oven and fill each to the top with cheesecake batter. Bake for 10–11 minutes or until the cheesecakes appear set on top. Continue with step 6 in this recipe. No need for the water bath if using a mini muffin pan (doesn’t really make a difference). Yields approximately 40–48 super mini bite-size cheesecakes.
- Non-U.S. Readers: Don’t have graham crackers where you live? Use these measurements for a biscuit crumb crust for these mini cheesecakes: 135g digestive biscuits (9 biscuits) + 30g butter, melted + 3 Tablespoons (37g) sugar. Grind the biscuits into crumbs, combine with sugar, then stir in the melted butter. Press into liners and pre-bake as directed in step 2. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the U.S. is a little different from the spreadable cream cheese in the U.S. It’s thicker, sturdier, and more solid and should be OK to make cheesecake, though I haven’t tested this myself.
Reader Comments and Reviews
Do you use any particular kind of liner for this recipe?
Hi Kathy, a high quality muffin/cupcake liner will do!
First – margaritas are my favorite thing in the world. Made these mini-cheesecakes for the first time yesterday. I’m having a hard time not eating one for breakfast today – they’re so good. It would be helpful to have a more specific measure for the amount of graham cracker crust in each muffin tin. I started out interpreting a heaping tablespoon to conservatively & had to go back and add more to each. Not a big thing, but if the amount is more like a 1-1/2 tablespoons in each, it would be good to know as, even after the second addition, I had some leftover but didn’t want to spend the time for a third addition. Used the water bath method and they didn’t sink. Delicious – can see myself making these all the time this summer.
If you have a digital scale, weigh the crumbs, divide by the yield and use that amount in each cup. It takes the guesswork out and makes them more uniform.
I made these today and they are PHENOMENAL!! They did, however, puff up far beyond the tops of the liners then crater, despite using the boiling water method. I’m wondering if my mistake was that I doubled the recipe and put both muffin tins in the oven at the same time side by side, or if you might have other guidance as to how to prevent a deep crater in my cheesecakes?
Hi Jamie, we’re so glad you enjoyed these! It’s possible your oven has some hot spots which could cause uneven baking. Doubling a recipe can also cause over or under mixing which can impact how they bake up as well. For next time, we’d recommend making two separate batches rather than doubling. A little cratering is normal, and nothing a little whipped cream can’t fix!
I saw an idea to reuse GU ramekins for homemade mini-cheesecakes. Would the baking instructions here work the same with the ramekins instead of muffin tray and liners, or would the baking time need to be adjusted?
Hi Rhiannon! We haven’t tested that particular baking method, but let us know if you do. Make sure the containers are oven-safe. If they’re larger than a muffin cavity, they will need longer to bake (and make less cheesecakes).
Hi,
The ramekins are oven safe and they worked for the recipe. It seems like they just need a couple of extra minutes to bake and you get about 8 jars out of it. Though, the filling shrinks and pulls away from the edges when setting in the fridge.
Love these mini margarita cheesecakes! So good and much quicker and easier than a cheesecake in a springform pan. One recipe of the filling made enough for 6 jumbo muffin cups with paper liners. I baked them 30 minutes instead of 20 minutes and placed a pan of hot water on a lower rack as per instructions. After 30 minutes, I turned off the oven and left them in the oven for 1 and 1/2 hours. Then cooled the rest of the way according to the recipe.
I made these for a book club meeting. Everyone loved them. I followed the recipe exactly. Made the cheesecakes 2 days in advanced then added the whip cream the day of. Delicious & Easy. Will make again for another event this weekend.
Do you think a commercial egg replacer would work in this recipe?
Hi Rebecca, we haven’t tried an egg replacer here. However, you may love this recipe for mini no-bake cheesecakes that doesn’t require eggs. Let us know if you give them a try!
These mini cheesecakes were fantastic! Followed recipe exactly but added a few drops of vanilla extract to the cheesecake batter and opted to leave the tequila out of the whipped topping. They were a big hit with our guests. Will be making these again when there is a crowd, otherwise I would be eating them all!
This sounds awesome! What could I replace the tequila with? Another alcohol? I do have triple sec.
Hi S, you can replace tequila with 1 Tablespoon lemon juice and 1 Tablespoon lime juice (in addition to the 1 Tablespoon lime juice that is already in the filling for a total of 2 Tbsp lime juice). Or you can use more triple sec, but the cheesecakes may have more of an orange taste to them. Hope you enjoy it!
Sally, I have made these repeatedly for a friend of mine, who after the first time simply calls me and says ‘I need my mini margarita cheesecake fix.’ They are incredible. Here’s my question: you direct people to your Lime Cheesecake Recipe to make it in the springform pan, subbing the tequila and triple sec. Is she going to notice any change whatsoever in the taste? It is, obviously, easier for me to make it in the springform, but I don’t want to alter the taste at all. Or the consistency.
Hi Macky! (I did see this question, but wasn’t able to respond until now so that’s why it didn’t show up until today when I posted my response.) I’m so glad you enjoy these! I do not find a huge taste difference at all when using the key lime cheesecake recipe and making those changes to make it more of a margarita flavor. We tested it back in the summertime when publishing this recipe, and testers loved it.
I love your mini cheesecake recipes; very easy to follow and make. Can this recipe (Margarita mini cheesecake) be done as no bake?
Hi Helen, thank you so much! I’m actually unsure. You could try starting with these mini no bake cheesecakes and adding some of the flavors from this recipe.
This recipe is amazing and so easy to make. Theu are always a fan favorite. Can I double the recipe or should I make two batches?
We are so happy you enjoyed these, Maria! They should be fine to double.
Sally, as you can tell by the review I wrote above, these were so amazing that my friends have requested I make them again. I have a quick question. How do you think these would work with the Nabisco Chocolate Wafer Crust vs Graham Cracker? I ask not because it wasn’t wonderful with the Graham Cracker but because in my opinion they are not making Graham Crackers the way they used to. They’re almost like cardboard, which of course you don’t notice when they are ground up. I have never altered a single recipe of yours, so if you say stick with Graham Cracker, I will….
Hi Macky, We haven’t tested it ourselves so we can’t say for certain, but we imagine that should work just fine! If you do decide to give it a try, we’d love to know how it goes. Or for a different chocolate crust, you could use the Oreo crust from this Cookies & Cream Pie.
Thank you very much. Will definitely let you know if I do.
To Macky, Lexi n maybe even Sally, Dude! I agree 100% about graham crackers! What the heck!? Anyway, I’ve found that I can tolerate the ‘red box’ brand but the ‘blue box’ is never again to grace my shelves! I’ll show them! Anyway, I’m off for my first try at Sally’s Mini Margarita Cheesecakes, sans blue box!
These were really good! They turned out perfect. I did the water bath method and they didnt sink at all. They did taste similar to a key lime pie flavor which is not a bad thing in my books! Definitely a fun, yummy summer dessert!
I plan to make these tomorrow. Is that salt or sugar sprinkled on the ones pictured??
It’s coarse sugar! We linked our favorite in the recipe.
I made these three times over several days and each new batch was comparable to the previous one, important to me knowing that the texture and taste were easily repeatable. The lime juice and zest lent a margarita-like taste to these cakes, but I can’t say that the tequila and triple sec made any taste difference except for the tequila in the topping. Best, I like that I can whip these up for a dinner party and please a lot of different palates.
Out of this world. Followed recipe exactly. Only problem? I ate three within a half hour of their being ‘ready to eat.’ And yes, I could easily have eaten more. I gave them to a friend. Same accolades.
They were perfect.
Can I use confectionery sugar instead of granulated sugar in whipped cream?
Hi Lauren! Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar and confectioners’ sugar is the way to go.
Perfect. The flavors and textures are spot-on, and as usual, Sally’s instructions are easy-to-follow – thank you!
This was a fantastic recipe. I made a double batch for a July 4th party. I also made some strawberry sauce and pineapple sauce and swirled it in on about half of the cheesecakes. Follow this recipe and your results will be perfect. Light, creamy, and a little boozy, these were definitely a crowd pleaser.
This recipe was VERY good! I was worried that it might be too boozy – not at all. This will now be part of my “perfect recipe” compilation. I will be bringing it to many future family gatherings. I followed the recipe exactly.
I made these today and they are amazingly delicious! The water bath is key. I will definitely make these again!
Does the alcohol bake out? Can you serve these to kids?
Hi Cathy, the alcohol does typically bake out of baked goods, but these do have a pretty short bake time. Also, there is tequila in the whipped cream that is not baked. We include non-alcoholic directions in the recipe notes.
These were amazing! Easy to make and they were as pretty as the picture. The water in the oven really helped with the cakes not sinking. Will definitely make these again and again. Thanks for the delicious recipe.
It’s really a great trick, isn’t it?!
Hi there just wondering would these work with key lime juice? I made the mini key lime pies which were awesome but I’m interested in incorporating some of the tequila and triple sec in it!
Absolutely!
Thank you so much for the “non-US reader” comment in the notes! I live in France and usually sub “petit beurre” or “petit thé” for graham crackers, which we can order online but they’re so expensive. I also find that the cream cheese in a tub is pretty sturdy and regularly sub because we just can’t find block cream cheese. A trick I learned from another American baker here is to use a cheese called St Moret, which is very creamy and slightly salty, so when using for frosting, I don’t add any extra salt. 🙂 I’ll definitely try this recipe this summer as the French love cheesecake (and I love margaritas!), so this would be great for a get-together. Thank you again, Sally, for your years of posts that keep this American and her family well-fed with from-scratch, delicious recipes that I can make using ingredients we find here!
Making these tomorrow! Thank you have a party to go to. I am know for a margarita pie I make. When I make that I use a pretzel crust for that “salty” rimmed glass flavor. Do u see any issue with using a freezer layer ? Also thx for the full cheese cake instructions.
Richard
Phx Az
Hi Richard, I think a pretzel crust would be delicious with these! I would use 1/2 cup crushed pretzels and 1/2 cup graham cracker crumbs (or just 1 cup pretzel crumbs) and the same amount of sugar and butter the recipe calls for. Unless you will use your own recipe for that. Let us know how it turns out!
How would I adjust cooking time and oven temperature for jumbo size cupcake pans?
Hi Gail, I would add another 5 minutes of pre-bake time for the crust and at least 10 more minutes for the filling. However, there may simply be too much filling in each jumbo size cheesecake and they might not bake and cool properly. For best results, I suggest using a regular 12-count muffin pan or mini muffin pan.
Will try these as they look fabuousxxx
Could you use this recipe for a full size cheesecake in a springform pan?
Absolutely! See recipe note.