Mini Margarita Cheesecakes

Lookin’ for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

This post may contain paid links. For more information, please see our disclosure policy.

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

Most of the time when I open our liquor cabinet, I’m reaching for a bourbon or a scotch for sippin’ purposes.  In fact, I’d guess that 90% of our cabinet is some form of whiskey.  But we do keep a bottle of vodka on hand for martinis and a bottle of tequila for margaritas.  Now that the weather is thinking about warming up again, I’m excited for margaritas on the back porch!  (If you like spicy food and you’re looking for one heck of a tasty margarita, then check out this Jalapeno Margarita.  It’s delicious.)

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

However, this time when I opened our liquor cabinet, I reached for the bottle of tequila.  And as tempting as it was, a margarita at 10am wasn’t on the agenda.  Nope, instead I had my mind set on these Mini Margarita Cheesecakes.  With a splash of tequila and a bit of freshly squeezed lime juice, these cheesecakes are a unique dessert.  Plus, baking with liquor is a fun way to mix things up!  (And if you happen to pour a little too much tequila out?  Well, you can just make it disappear and no-one will be the wiser.  #BakersLittleSecret)

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

Mini Margarita Cheesecakes

I actually shared this margarita cheesecake recipe years ago on the blog.  However, I decided it was time to bring a facelift to that old post.  And by facelift, I mean I ditched the springform pans in favor of the tried-and-true muffin tin. 

Yup, you can bake mini cheesecakes in a muffin tin.  The secret?  Cupcake wrappers.  Just line that muffin tin with cupcake wrappers as if you were making, well, cupcakes or muffins.  Except this time you pack down the graham cracker crust and pour in the cheesecake batter.  Easy peasy!

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

And one of the best things about baking these Mini Margarita Cheesecakes in a muffin tin?  No need for a water bath!  Oh, and they bake in just 20 minutes.  Yup, 20 minutes, and you’ve got a batch of mini cheesecakes coming out of the oven. 

The hardest part is waiting for the cheesecake to chill/freeze so that you can peel the wrappers off.  Tip: Be patient here.  I jumped the gun and tried to peel one of the cupcake liners off after 30 minutes.  It took half of my cheesecake with it.  (Don’t worry – I still ate it.  It just didn’t look pretty.)

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

So if you’re looking for a fun and unique summer dessert, put these Mini Margarita Cheesecakes on the menu!  They’re the perfect way to celebrate Cinco de Mayo or any summer celebration.  Cheers, y’all!

Did you make a batch of these Mini Margarita Cheesecakes at home?  Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog).  I’d love to see your version!

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

Mini Margarita Cheesecakes

Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!
5 from 11 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes
Servings: 12 cheesecakes
Calories: 266kcal


For the Graham Cracker Crust

For the Cheesecake


For the Graham Cracker Crust

  • Preheat oven to 350°F.
  • Line a 12-cup muffin tin with paper liners; set aside.
  • Using a medium bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.
  • Divide crust mixture evenly into lined muffin tin. (Tip: Pack mixture down into liners using a small flat-bottomed glass.)
  • Bake for 5 minutes. Remove from oven and set aside to cool.

For the Cheesecake

  • Using a stand mixer, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
  • Add sugar and mix well, scraping down the sides of the bowl as needed.
  • Whisk the eggs and egg yolk together and add to the bowl; mix until well combined.
  • Add the sour cream, vanilla extract, tequila, lime juice and lime zest; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
  • Spoon batter evenly into muffin cups. (Note: Pour the batter all the way to the very top of the muffin liners.)
  • Bake for 20 minutes, or until centers of cheesecakes are just barely set. (Note: The center of each cheesecake should still be slightly loose. If the cheesecakes begin to crack, remove from oven immediately.)
  • Let cheesecakes cool for 15 minutes and then transfer to freezer for 1 hour.
  • Remove paper liners from cheesecakes
  • Before serving, garnish tops of cheesecakes with freshly prepared whipped cream and lime slices.
Lookin' for a fun dessert for warm evenings on the back porch?  These Mini Margarita Cheesecakes are delicious!  Cheers!

Looking for more muffin tin recipes?  Check out these other ideas, too:

Topped with your favorite baked potato toppings, these Muffin Tin Loaded Baked Potatoes are a fun and tasty side dish!

Muffin Tin Loaded Baked Potatoes

These Muffin Tin Garlic Knots are easy and delicious...and they're the perfect game-time appetizer!

Muffin Tin Garlic Knots

Muffin tins can be used for more than just breakfast!  These Muffin Tin Stromboli are packed with Italian meats and cheeses, and they're the perfect football appetizer!

Muffin Tin Stromboli

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.


  1. Cheers to mini margarita cheesecakes, my friend! Love a tasty, easy mini dessert. That is exactly what this quarantine needs! Well, that and your jalapeno margaritas! 😉 And no it’s not too early! Haven’t you hear that “Quarantine” is the new “It’s 5:00 some where”?! lol

    1. It’s hard to beat a good cheesecake! I love ’em, and this margarita twist is definitely a festive way to serve a favorite dessert. Thanks, Dawn!

  2. 5 stars
    A nice makeover of one of your old tried & true recipes. Great idea to use the cupcake papers.
    Now, about that Margarita at 10:00am. Don’t forget what Jimmy says, “it’s always 5-o-clock somewhere “.

    1. I’ve only recently started using cupcake papers for cheesecake, but I’m sold on it now. Also, I kinda want to turn on Jimmy Buffet in my office…but first, coffee! 🙂

  3. 5 stars
    If I’m having a cocktail, it’s usually with vodka and hubby’s is usually with bourbon. I do love the occasional margarita too! These little cheesecakes are super cute, David! Love that it’s basically a cocktail and dessert all in one! Can’t believe they’re baked in 20 minutes. Woo hoo! Pinned! Hope you’re having a fab week, my friend 🙂

    1. Yes! Your husband and I would get along great with our bourbons. 🙂 But like you, I can do a margarita on occasion. These margarita cheesecakes, though? I could do these every night! Cheers, my friend!

    1. Aren’t mini desserts the best, Karen? I mean I probably eat more when they’re in mini form (just one more…), but they are certainly fun. (And they’re often a lot easier to make, too. Cheesecake in 20 minutes!? Yes, please!)

  4. 5 stars
    These are SO festive! I’m thinking the perfect dessert for Cinco de Mayo, just around the corner. Since they’re mini I can have a few, right? Beautifully done, friend.

    1. Yup, these margarita cheesecakes would indeed be perfect for Cinco de Mayo! I’m thinking beers, margaritas, tacos and cheesecakes on the back porch…by ourselves. Haha! 🙂 Thanks, Marissa!

  5. 5 stars
    Margaritas are my FAVORITE. Like, favorite. And you know me and cheesecake :). I’m adding these to my baking list and I’ll definitely be trying your jalapeño margarita recipe at the same time. I’m all about spice! Yum!

    1. So I think these margarita cheesecakes are basically your kind of dessert, Kelsie! I wonder if you could put a jalapeno spin on a cheesecake? I dunno how I feel about that. But I do know that we have plenty of time right now – I might have to try that idea out! Cheers!

  6. 5 stars
    I love your #bakerslittlesecret 😉 Good tip 😀
    I also love cheesecake, so this is a sweet treat for me! Delicious! I am also definitely going to check out your Jalapeno Margaritas!! Yum!!!

    1. Haha! Thanks, Alex. 🙂 I mean when you’re the baker, you can totally get away with a little nibble here and a sip there.

      So this cheesecake is awesome! I love the tequila and lime flavors going on in this one…combined with cheesecake, of course. And the fact that they can be baked in 20 minutes? Sold!

  7. 5 stars
    A cocktail in the form of one of my favorite desserts. I love the mini, individual servings. Cute and delicious! Hope you and your family are well, David. 🙂 ~Valentina

    1. You are totally right, Kathy! These margarita cheesecakes are perfect for warmer weather. We’re getting some nicer days mixed in with cold ones, but that means summer is on the way! Cheers to desserts on the back porch on a warm summer evening. 🙂

  8. 5 stars
    Margaritas, cheesecakes and mini desserts all combined into one? Well I am in! I love making mini desserts, that way no one fights and there’s no cutting involved.These honestly look like perfection, David! Enjoy the warmer weather!

    1. Yes! These mini margarita cheesecakes have it all – and they’re perfect for ending the day on the back porch! 🙂 Honestly, the mini cheesecakes are the way to go here – they take 20 minutes. 20 minutes! Cheers, my friend!

  9. Yum! I love cheesecake and I love margaritas, so this is right up my alley. And I ever like the “mini” part. Cheesecake is awfully rich so these look like just the right portion.

    1. I hear ya, Frank. I love cheesecake as well, but sometimes it’s a but intimidating to have an entire cheesecake looking back at you when you open the fridge. These mini ones are perfect – and they only take 20 minutes to bake! Plus, margaritas. 🙂

  10. This sounds fantastic, David. And now that I see that this cheesecake is in muffin form, I do see how we could use them to social distance. Every time I get too near to someone, they could point to the mini-cheesecake they’ve strategically positioned six feet away, and off I’d go.

    1. Hmm, I think you’re onto something here, Jeff. I see mini cheesecakes scattered all around the perimeter of my yard as a way to keep people away. Either that or attract all sorts of wild animals. Hah!

    1. You’re totally right! Clean up was a cinch with these mini-cheesecakes. I do love a full cheesecake, but I’ve gotta say that the mini version ranks pretty close behind. Thanks, Sherry!

  11. These margarita cheesecakes look phenomenal!! Do you think this recipe would work with Cointreau added to it?

    1. Thanks so much, Elizabeth! These cheesecakes are indeed tasty, and I think they would absolutely work with Cointreau. As long as you keep the overall amount of liquid roughly the same (~3 Tbsp), then I think you can use any liquor. If you make these with Cointreau, will you let me know how they turn out? Oh, and if you use Cointreau, I’d probably suggest using orange slices instead of lime slices…just a thought!

  12. I need to make these in a large number for a party. Can they remain stored in the freezer for a period of time?

    1. Hey Judy! Yes, these can definitely be frozen easily – I’d estimate at least 1-2 months with no problem at all. I would recommend freezing them and wrapping each one individually in plastic wrap. Then store all of the plastic wrapped cheesecakes in a large freezer-safe ziptop bag. Also, when it comes time to pull them out of the freezer, I would recommend unwrapping them while frozen. If you thaw them wrapped, then the plastic wrap might pull some of the cheesecake off when you unwrap them. I hope this makes sense! Let me know if you have any other questions at all. Happy baking!!

      1. Any other suggestions for garnishing them. I have to make over 70 and the whipped cream and lime slice might take forever. I was thinking some type of lime flavored sugar? Or just green surgery like they put on the rim.

        1. Hmmm, good point! The lime wedges would take quite some time for 70 of these. I would recommend keeping the whipped cream (it doesn’t take long if you use a piping bag and a large tip!), but perhaps you could switch to a sprinkle of green sanding sugar on top instead of the lime? Something like this maybe – They also make it in gold, and a combo of green and gold might look cool, too!

  13. 5 stars
    I’m sorry if this is a dumb question… but did you use a regular muffin tin or a mini muffin tin?

    1. There’s no such thing as a dumb question, Heather! These were baked in a ‘regular’ 12-cup muffin tin using standard cupcake liners. I hope you enjoy this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating