Mini Margherita Cheesecake – Sally’s Baking Addiction

Baked in a standard 12-piece frying pan, this Mini Margherita Cheesecake They are miniature, hand-held versions of a regular cheesecake. The filling comes with 8 simple ingredients including tequila, triple sec, and lime. Sitting on a graham cracker crust and garnished with tequila whipped cream, these comfortably portioned desserts are ready for your next celebration!

Like a slice of cheesecake without a fork and like a margarita without the glass! Individual desserts are a party favorite because guests can eat and go without cutting, sharing, or dividing. I served these mini margaritas alongside regular mini cheesecakes at a summer gathering and didn’t want to play my favorites, but the grownups chose these racy little numbers. I regret not making a double batch!

Here’s why you’ll love the Margherita Mini Cheesecake too

  • An unexpectedly fun margarita flavor that tastes like vacation!
  • Filled with fresh lime and lightly drizzled with tequila and three seconds.
  • thick and thin.
  • Lots of contrasting textures from the crunchy graham cracker crust and creamy filling.
  • Gorgeously garnished with whipped cream, tequila, lemon slices and granulated sugar.
  • An easy recipe makes 1 dozen and you can easily double it up.

Although I called this “mini”, it’s baked in 12-Piece Standard Muffin Tray And not a small muffin tray. I call them mini because they are mini versions of a full-size cheesecake. Think of them as the cheesecake version of a margarita cake. (Because, yes, I have a recipe for those too!)

Mini margherita cheesecake with tequila, whipped cream and sliced ​​lime.

This dessert has 3 layers

You need 11 components total and many components are duplicated in each layer.

  1. graham cracker crust (3 components)
  2. Margherita cheesecake filling (8 components)
  3. Tequila Lime Whipped Cream (4 components)

This recipe is slightly increased from regular mini cheesecakes to make a complete batch of thicker cheesecakes. After mixing the ingredients for the graham cracker crust together, press a tablespoon full of the mixture into the cupcake liners. The crust will pre-bake for 6 minutes.

Pour graham cracker mixture into a glass bowl and press into a lined muffin pan.
The crust takes longer to bake than the filling, so give it a quick start with a quick pre-baked.

Get these 7 filling ingredients:

Cream cheese, bottle of tequila, triple sec, flour, sour cream, lemon, eggs, and sugar in a bowl.
  1. Cream cheese: Philadelphia cheese does not belong in this post, but it is my favorite brand of cream cheese. Whichever brand you use, be sure to use lumps of full-fat cream cheese and not the cream cheese you would use as a spread on the bread. This mandatory rule applies to many other dessert recipes such as cream cheese frosting, strawberry cream cheesecake, and no-bake cheesecake.
  2. granulated sugar: I’ve tested this recipe with both 1/2 cup and 2/3 cup sugar. I’ve found that a larger amount masks the mild flavors of lemon and tequila, so use 1/2 cup (100 g) in the filling recipe.
  3. sour cream: Sour cream is a magical ingredient in baked goods, especially cheesecake because it adds moisture and richness without thinning the dough. You only need 2 tablespoons, so buy a smaller bowl if you don’t use it often. (You should definitely make double chocolate pancakes with your leftovers!) If it’s easier, use plain yogurt instead.
  4. flour: The mixture is very thin and lacks structure without flour.
  5. tequila*: Use your favourites.
  6. Three seconds*: Triple Sake is an orange flavored liqueur commonly found in margaritas. If you don’t have it, use more tequila or replace it with orange juice.
  7. gear: You need 1 tablespoon of juice and 2 teaspoons of peel. Put 2-3 limes on hand, which will also be enough to decorate a lemon slice.
  8. egg: Cheesecake batter cannot hold without eggs. Be careful not to over-mix it and be sure to add it at the end.

*See recipe note for version without alcohol.

Expect a thicker margarita cheesecake mixture. Spoon the mixture over the warm, pre-baked crusts:

Cheesecake mixture in a bowl and in a muffin tray.
Fill your muffin liners to the top with cheesecake mixture.
Mini cheesecake baked in a muffin tray.

Success tip: steam oven

Do you know cheesecake water baths? Cheesecakes are desserts filled with eggs and eggs are famous for rising in the oven and then falling into the cold air. Some sinking is to be expected, but you can prevent excessive sinking by filling the oven with moisture. Instead of placing a muffin pan in water, place a roasting pan filled with hot water on the rack under the mini cheesecakes. Hot water steams the eggs and cooks them gently so the mini cheesecake doesn’t sink as much as it cools.

I teach this method in my main cheesecake job as well.

Cooling and decorating cheesecakes

chill them: After baking, the margarita cheesecake should cool and cool. I like to speed up this process by cooling at room temperature for 45 minutes and then putting it in the freezer for an hour. If you have more time, keep them in the refrigerator for two hours.

Garnish them: Feel free to serve it plain, but if you want to amplify the flavor of the margarita, I recommend garnishing with tequila-lemon whipped cream. Make whipped cream and add 1 tablespoon each of tequila and lemon juice. easy! I used a Wilton 1M tip for the tubing. Lemon slices, lemon peel, strawberry slice, and/or granulated sugar are fun additions.

(Although salt on a margarita glass is a prime choice, I wouldn’t recommend using coarse salt as a garnish unless it is very light spray.)

Mini margherita cheesecake with tequila whipped cream.

Service success tip: If you are serving these foods outside on a hot day, I recommend keeping them in the refrigerator for 10 minutes (or less) before serving.

More party favorites:

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Our Lime Tequila Lime Margherita cheesecake is creamy and ready for your next celebration. Bake in a standard 12-piece skillet. Step 4 is completely optional, but it helps prevent the mini cheesecakes from sinking as they cool.



Tequila Lime Whipped Cream

  1. Preheat the oven to 350°F (177°C). Place liners in a standard 12-piece muffin pan. You can skip the liners and spray the pan with nonstick spray or brush with butter, but the mini cheesecakes are too stubborn to stick out of the pan. I recommend using bushings to make things easier.
  2. Make the crust: Combine all crust ingredients in a medium bowl. The mixture will be sandy. Firmly press a tablespoon full of crust mixture into each liner. Bake in advance for 6 minutes.
  3. Make the filling: Using a stand or hand mixer fitted with the paddle attachment or whisk, beat cream cheese and granulated sugar together on medium-high speed in a large bowl until mixture is completely smooth and creamy, about 2 minutes. Add the sour cream, flour, tequila, triplex, lemon juice, and lemon zest and whisk until fully combined. With mixer running on medium speed, add one egg at a time, whisking until combined before adding the next eggs. Don’t get overly confused. The mixture will be thick. Divide mixture between liners, filling each to the top. (It’s okay if the crust is still warm.)
  4. Optional water bath (prevents cheese from sinking, skip this step if desired): Boil a jug of water. You need about 1 inch (2.5 cm) of water in the roasting pan for the water bath, so make sure it’s boiled enough. Place a large metal baking tray or roasting pan (I usually use a 9″ x 13″ baking pan – don’t use glass) on the bottom oven rack of the preheated oven. Pour boiling water into the pan, about 1 inch deep. Place the cheesecakes on the middle rack immediately. Turn off the oven to trap the steam inside. This unique water bath adds steam to the oven without placing the muffin pan inside the water itself, and is a traditional water bath method used to make full-size cheesecakes.
  5. Bake until edges are set and centers have jiggled slightly, about 20 minutes.
  6. Place the pan on a wire rack and allow to cool at room temperature for 45 minutes, then transfer to the refrigerator and let cool for at least 2 hours and up to 24 hours. (Or put them in the freezer for 1 hour to speed things up.) If you’re chilling in the fridge for longer than 2 hours, cover the cheesecake loosely.
  7. Make the whipped cream: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy cream, sugar, tequila, and lemon juice on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks fall between soft/loose peaks and hard peaks and are the perfect consistency for topping and decorating desserts. I used a Wilton 1M tip to drip the whipped cream onto the pictured cheesecake. Garnish with lemon slices and/or other toppings. Whipped cream can be made and tubed portioned / spread on mini cheesecakes up to 24 hours in advance. Place the decorated cheesecakes in the refrigerator until ready to serve.
  8. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.


  1. Provide Advance Instructions and Freezing: Prepare the cheesecakes through Step 3 up to 2-3 days in advance. Cover the unbaked cheesecake and store in the refrigerator until ready to bake. Continue with step 4. The baked cheese can be chilled in the refrigerator for up to 1 day, with or without whipped cream and garnishes. Freeze baked and refrigerated cheesecakes for up to 3 months. Defrost overnight in the refrigerator before garnishing with whipped cream and serving.
  2. Three seconds: If you don’t have triple alcohol, use more tequila or replace it with orange juice.
  3. Lime: Put 2-3 limes on hand, which will also be enough to decorate a lemon slice.
  4. Alcohol-free version: Replace the tequila with 1 tablespoon of lemon juice and 1 tablespoon of lemon juice (plus 1 tablespoon of lemon juice already in the filling for a total of 2 tablespoons of lemon juice). Skip the triple again. Skip the tequila in the whipped cream and add 1/2 teaspoon vanilla extract.
  5. Mini Cheesecakes: Line a mini muffin pan of 24 with mini muffin liners. Make crust and cheesecake mix as directed. Put 2 teaspoons of the crust into each small muffin liner. Pre-baked at 350°F (177°C) for 5 minutes. Remove from the oven and fill each one with the cheesecake mixture. Bake for 10-11 minutes or until cheesecake appears on top. Continue with step 6 in this recipe. It produces approximately 40-48 pieces of super mini cheesecake.

Key words: Mini Margherita Cheesecake

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