Mini Margarita Cheesecakes

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
2. Mix the crust ingredients in a bowl until sandy. Press a heaping tablespoon into each liner and pre-bake for 6 minutes.
3. Beat the cream cheese and sugar on medium-high until completely smooth, about 2 minutes. Add the sour cream, flour, tequila, triple sec, lime juice and lime zest and beat until combined.
4. On medium speed, add the eggs one at a time, mixing only until each is combined. Do not over-mix. Divide the thick batter among the liners, filling each to the top.
5. Optional water bath: put a 9×13-inch metal pan on the bottom rack, pour in boiling water to about 1 inch deep, then put the muffin pan on the center rack and close the oven.
6. Bake until the edges are set and the centers slightly jiggle, about 20 minutes.
7. Cool on a wire rack at room temperature for 45 minutes, then refrigerate for at least 2 hours (up to 24 hours), covering loosely if chilling longer than 2 hours. (Freezer option: 1 hour.)
8. Whip the cold heavy cream, sugar, tequila and lime juice on medium-high until medium peaks form, about 3–4 minutes. Top or pipe onto the cheesecakes and garnish as you like. Refrigerate until serving.
9. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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