Mini Margarita Cheesecakes Recipe
This recipe for Mini Margarita Cheesecakes is a delightful twist on the classic cocktail. Ready in 46 min, serves 12.
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Cooking tools:
- Muffin tin
- Cupcake liner
- Hand mixer
- Microplane
- Citrus press
- Cooling rack
- Offset spatula
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Oven
- Refrigerator
- Airtight container
Ingredients
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
- 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
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 1 Tablespoon (15ml) tequila
- optional for garnish: lime slices, lime zest, and/or coarse sugar
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