Best 2 Mini Margarita Cheesecakes Recipes

Craving a delectable and refreshing twist on the classic cheesecake? Look no further than the tantalizing mini margarita cheesecakes! These delightful individual cheesecakes are not only visually stunning but also pack a burst of tangy and zesty margarita flavor that will tantalize your taste buds. With a creamy and smooth cheesecake filling infused with the vibrant flavors of lime, tequila, and a hint of orange liqueur, these mini cheesecakes are perfect for any occasion. Whether you're hosting a summer party, a fiesta-themed gathering, or simply looking for a unique and delicious dessert, these mini margarita cheesecakes are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

MINI MARGARITA CHEESECAKES

Mini Margarita Cheesecakes image

I like to make this appetizer for Cinco de Mayo celebrations.

Provided by NORTHWESTGAL

Categories World Cuisine Recipes Latin American Mexican

Time 2h45m

Yield 75

Number Of Ingredients 9

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can frozen limeade concentrate
¼ cup tequila
2 tablespoons triple sec
75 scoop-style tortilla chips (such as Tostitos® Scoops!®)
1 cup heavy whipping cream
2 teaspoons lime juice
2 tablespoons white sugar

Steps:

Beat sweetened condensed milk and cream cheese together using an electric mixer on low speed until smooth and creamy. Add limeade, tequila, and triple sec; beat on medium-high speed until cheesecake mixture is creamy and thickened, 5 to 8 minutes. Spoon about 1 tablespoon cheesecake mixture into each scoop-style tortilla chip. Arrange mini cheesecakes on a platter; refrigerate until chilled and set, 2 hours to overnight.
Beat cream and lime juice together in a bowl using an electric mixer until smooth and thickened; gradually add sugar and continue beating until soft peaks form. Top each cheesecake with about 1 teaspoon lime-flavored whipped cream.

Nutrition Facts : Calories 55.8 calories, Carbohydrate 6.1 g, Cholesterol 9.4 mg, Fat 3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 21.3 mg, Sugar 5.1 g

MINI MARGARITA CHEESECAKES

Mini Margarita Cheesecakes image

These are the perfect appetizer for any Cinco de Mayo celebration. They're not difficult to make, but can be a bit time-consuming (about 45 minutes) to fill all the little scoop-style tortilla chips. But I think they're worth it. FOR A NON-ALCOHOL VERSION -- You can easily omit the alcohol, and these mini margarita cheesecake appetizers will still taste scrumptuous. ABOUT TOSTITO SCOOPS - These are Tostito's brand Scoops, which are "cup" shaped corn tortilla chips. A 10-ounce bag should be plenty for one batch of these mini cheesecakes (you won't use all of the scoops, but you need the whole bag so you can be assured of getting enough that are not broken). You shouldn't have any problem finding Tostito's Scoops in the chips/snacks aisle of most grocery stores.

Provided by Northwestgal

Categories Brunch

Time 3h

Yield 70-75 mini cheesecakes

Number Of Ingredients 9

Ingredients

14 ounces sweetened condensed milk
8 ounces cream cheese, softened
1/4 cup tequila (optional)
1/8 cup triple sec (optional)
6 ounces frozen limeade concentrate (do not thaw)
75 Tostitos Scoops, corn tortilla chips (from a 10 ounce bag)
1 cup heavy whipping cream
1 teaspoon lime juice
2 tablespoons sugar

Steps:

With an electric mixer at a low setting, mix together the condensed milk and softened cream cheese until the mixture is creamy. Add the tequila, triple sec, and limeade, and beat on medium-high speed for about 7-10 minutes or until the mixture is smooth and beginning to thicken.
Spoon about 1 tablespoon of the cheesecake mixture into each Tostito Scoop. TIP - Use the best-shaped Scoops (i.e., those that are not broken or chipped, and those that lay flat and have the highest sides (so they won't tip or let the cheesecake layer spill out).
Place each filled mini cheesecake on a large platter. When the platter is full, let it chill in the refrigerator for at least 2 hours (overnight is ideal), so the cheesecake layer will get firm.
After the mini cheesecakes have chilled, whip the heavy cream and lime juice together with an electric beater until peaks just begin to form (it should take about 5-8 minutes or so). Gradually add the sugar and continue beating about 5 more minutes or until soft peaks form. Top each mini cheesecake with a small dollop of the whipped cream mixture.

Nutrition Facts : Calories 49, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.2, Sodium 18.1, Carbohydrate 5.2, Sugar 5, Protein 0.8

Tips:

For a classic margarita flavor, use 100% blue agave tequila. It provides a smoother, more refined taste compared to other types of tequila.
Use fresh lime juice for the best flavor. Bottled lime juice tends to be more acidic and can overpower the other flavors in the cheesecake.
Be careful not to overmix the cheesecake batter. Overmixing can result in a dense, crumbly cheesecake.
For a smooth and creamy cheesecake, make sure all of your ingredients are at room temperature before you start mixing.
Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will allow the flavors to meld and the cheesecake to set properly.
Serve the cheesecake with your favorite toppings, such as whipped cream, fresh fruit, or a drizzle of honey.

Conclusion:

These mini margarita cheesecakes are the perfect party dessert. They're easy to make, delicious, and sure to be a hit with your guests. With their creamy texture, tangy lime flavor, and boozy kick, these cheesecakes are the perfect way to celebrate any occasion. So next time you're looking for a fun and festive dessert, give these mini margarita cheesecakes a try. You won't be disappointed!