Mini Strawberry Margarita Cheesecakes
Featuring a splash of tequila and a swirl of fresh strawberry puree, these Mini Strawberry Margarita Cheesecakes are the perfect dessert for summer celebrations!
Servings: 12 servings
Calories: 275kcal
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs ~7 full-sized crackers
- 3 Tbsp brown sugar
- ¼ cup unsalted butter melted
For the Cheesecake
- 8 oz. fresh strawberries tops cut off, plus more for garnishing
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 additional large egg yolk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 3 Tbsp tequila
- 1 Tbsp lime juice
- 2 tsp lime zest
- {for garnish} freshly prepared whipped cream
- {for garnish} lime slices and strawberry slices
Instructions
For the Graham Cracker Crust
- Preheat oven to 350°F.
- Line a standard 12-count muffin pan 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 blender or mini food processor, add strawberries and puree until smooth. Press strawberry puree through a fine mesh strainer to remove any seeds and pulp. Set strawberry puree aside.
- 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.)
- Pour batter evenly into muffin cups.
- Add spoonful of strawberry puree to each muffin cup. Use a skewer or table knife to gently swirl puree into batter.
- 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 in pan on a wire rack for 15 minutes and then transfer pan to freezer for 1 hour.
- Remove paper liners from cheesecakes.
- Before serving, garnish tops of cheesecakes with freshly prepared whipped cream, lime slices and strawberry slices.
Nutrition
Calories: 275kcal | Carbohydrates: 21g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 178mg | Potassium: 113mg | Fiber: 1g | Sugar: 15g | Vitamin A: 703IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 1mg
