Description
Delightful individual cheesecakes that capture the essence of a classic margarita, perfect for celebrations like Cinco de Mayo.
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 1/4 cup Sour Cream
- 2 tbsp Lime Juice
- 1 tbsp Lime Zest
- 2 tbsp Tequila (optional)
- 1/4 cup Butter, melted
- 1 1/2 cups Graham Cracker Crumbs
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs with melted butter and a bit of sugar; stir until the mixture resembles wet sand.
- Spoon about a tablespoon of the mixture into each muffin cup, pressing it down firmly to form the crust.
- In another bowl, beat the softened cream cheese until smooth, then gradually add sugar, mixing well.
- Add sour cream, lime juice, lime zest, and tequila; blend until creamy.
- Pour the cheesecake filling over the crust in each muffin cup, filling them about ¾ full.
- Bake for 18-20 minutes until edges are set but centers jiggle; cool at room temperature before refrigerating for 3-4 hours or overnight.
- Garnish before serving with lime zest, coarse salt, or powdered sugar.
Notes
These cheesecakes can be stored in the fridge for up to five days. They freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg