Hosting a dinner party or summer celebration? Here is the ultimate summer party recipe for warm evenings. This No Bake Mini Margarita Cheesecake Dessert Recipe is a fun and delicious combination of creamy cheesecake and citrusy flavored margarita. Your guests will love this refreshing treat.
A boozy dessert inspired by the classic margarita cocktail, these individual cheesecakes are packed with bright, fresh lime flavor and perfect for summer entertaining. This no-bake recipe is easy to make ahead with a handful of ingredients, allowing you the time to enjoy your guests.
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Why You Will Love This Recipe
A hot summer day calls for chilled desserts! This recipe comes together quickly. To allow the filling to chill and solidify into a mousse-like texture, the recipe is best made the day before you serve the desserts.
- No need to make a crust for the cheesecakes. For ease of preparation, dessert shells save you time and are the perfect size for individual portions.
- No eggs are required for this recipe, so the cheesecakes do not need to be baked.
- Creative garnishes add bright color and delicious flavor.
- It is best to prepare the recipe the day before serving so the cheesecake filling will become firm.
If you like citrus-flavored cheesecakes, here are a couple of delicious recipes to try. - https://tenpoundcakecompany.com/mini-lemon-meringue-cheesecakes/
https://tenpoundcakecompany.com/strawberry-lime-cheesecake-bars/
Mini Cheesecake Ingredients
- heavy whipping cream
- limes - you will use both the juice and the zest
- room temperature full fat cream cheese
- granulated sugar
- blanco or silver tequila
- Cointreau or another orange liqueur, such as Grand Marnier or Triple Sec
- dessert shells
Step-by-Step Recipe Instructions
For best results, It is important to follow the recipe instructions in the order they are written.
- Place the dessert shells on sheet pans and set aside.
- Zest two limes with a Microplane. You need 3 teaspoons of zest. Squeeze the lime juice into a small bowl. You need 2 tablespoons.
Prepare Cheesecake Filling
- Add the sugar and 2 teaspoons of zest to a mixing bowl. Using a whisk attachment, combine the sugar and the zest. The sugar works as an abrasive against the lime zest, releasing its oil, which intensifies the flavor.
- Pour the heavy cream into the mixing bowl and whisk at high speed. It is important that the cream is whipped into stiff peaks. This helps to create a mousse-like texture in the cheesecakes.
- Add 1 box of room-temperature cream cheese to the mixing bowl. Combine with the heavy cream at medium speed.
- After two minutes, add the 2nd box of room-temperature cream cheese. Whisk the ingredients at medium-high speed for 2 minutes. The batter should be thick, creamy, and without lumps.
- Combine the lime juice, tequila, and Cointreau.
- Pour in the liquid ingredients and mix just until combined, 1 ½ - 2 minutes. You don't want to take out the air you whipped into the heavy cream.
Fill Dessert Shells
- Add the cheesecake batter to each of the dessert shells. Place the sheet pans in the refrigerator. Store the cheesecakes in a covered container or covered with plastic wrap to prevent the dessert shells from drying out. For best results, chill the cheesecake desserts for at least 6 hours. It is best to chill the mini cheesecakes overnight.
- Add the garnishes when the cheesecakes have chilled and you are ready to serve them.
No Alcohol Option
If you prefer to make non-alcoholic cheesecakes but want the margarita flavor, here are the substitutions.
- Combine 3 tablespoons of lime juice with 2 tablespoons of orange juice.
- Continue with the other ingredients and the technique in the recipe -
- Mix granulated sugar with the lime zest.
- Add the heavy whipping cream and whisk until stiff peaks form.
- Add the room temperature cream cheese, one block at a time.
- Add the lime and orange juice combination to the bowl and mix just until the cheesecake batter is mixed.
- Pipe the batter into the dessert shells. Chill for at least 6 hours but preferably overnight.
- Add the suggested garnishes and serve.
Garnish Suggestions
- Sprinkle a few grains of chunky salt on top of the mini margarita cheesecakes. This is to suggest a salted rim of a margarita glass, not to add salt to the flavor of the cheesecakes.
- Sprinkle grated citrus zest from limes, lemon, or oranges. You can make a combination of all three.
- Try tropical fruits such as thin slices of lime, small chunks of pineapple, or mango.
- Berries pair nicely with the lime flavor. I like raspberries to add color and complementary flavor. Serve the mini margarita cheesecakes with a side of strawberry sauce.
Pro Tips
If you're going to make this recipe, make sure to follow these pro tips!
- Ensure the cream cheese is room temperature. All the ingredients will combine into a smooth and velvety batter if the cream cheese is not cold.
- For a pretty presentation, use a piping bag with a large tip, such as a round 1A, to fill the dessert cups.
- If you are unsure of the alcohol amounts in the recipe, start with half of the amount specified. Taste and decide if you would like more.
Refreshing Summer Dessert
This No Bake Mini Margarita Cheesecake Dessert Recipe is a bright and refreshing combination of classic cheesecake and a margarita.-zesty, creamy, and totally irresistible. With an easy no bake preparation, this make ahead recipe can be assembled quickly.
Hot summer days call for a chilled dessert. This is the perfect recipe for summer entertaining, or anytime you want crowd-pleasing mini desserts. These individual desserts are bursting with fresh and tangy citrus flavor.
Recipe
No Bake Mini Margarita Cheesecake Dessert Recipe
Servings: 30 cheesecake desserts
Calories: 65kcal
No Bake Mini Margarita Cheesecake Desserts are the perfect combination of tangy cheesecake and a refreshing margarita. This no bake recipe is perfect for hot summer temps when you don't want to use the oven. Great make ahead recipe.
Print Recipe
Equipment
- 2 sheet pans or covered containers (Large enough to fit 30 cheesecake desserts.)
- 1 Mixer
- 1 whisk attachment
- 1 mixing bowl
- 1 microplane
- 1 rubber spatula
- 1 piping bag
- 1 piping tip (similar to Ateco 9)
Ingredients
- 2 limes
- 1 cup heavy whipping cream (237 ml)
- 16 ounces full-fat cream cheese, room temperature (2 8-ounce boxes/452 grams)
- ½ cup granulated sugar (3.7 ounces/104 grams)
- 4 tablespoons tequila
- 2 tablespoons Cointreau
- 30 dessert shells
- 2 tablespoons crunchy salt like Maldon
Instructions
- It is important the cream cheese is at room temperature so the cheesecake batter will be smooth.
- Zest 2 limes. Squeeze the limes to extract the juice. You will need 2-3 teaspoons of lime zest and 2 tablespoons of lime juice.
- Add the sugar and lime zest to a mixing bowl. With the whisk attachment, mix the sugar and zest together. The sugar will act as an abrasive, helping to release the oil in the lime zest.
- Once the sugar and zest have been mixed for 3 minutes, add the heavy whipping cream.
- Whip the cream at high speed for 3 minutes. It is important that the cream is whipped to stiff peaks. This helps to create a thick cheesecake batter.
- Add one box (8 ounces) of cream cheese to the whipped cream and mix on medium speed only for 2 minutes.
- Add the remaining box of cream cheese to the bowl and continue to mix on medium speed again for only 2 minutes.
- Combine the tequila, Cointreau, and the lime juice. Pour the liquid ingredients into the cheesecake batter and mix on medium speed for 1 minute. The batter should be thick and creamy without lumps.
- Add the batter to a piping bag fitted with the plain round tip. Pipe the batter into the dessert shells, pulling up to create swirl.
- The mini cheesecakes need to be refrigerated for at least 6 hours. It is best if they are chilled overnight. Make sure to store the desserts in a covered container so they don't dry out.
- Add the garnishes after the cheesecakes are chilled and you are ready to serve them.
- Garnish cheesecake dessert with a light sprinkle of Maldon salt. You are adding salt to be a suggestion of a salted rim on a margarita glass, not making the cheesecake salty.
- Sprinkle lime zest over the cheesecake desserts.
Notes
If you're going to make this recipe, make sure to follow these pro tips!
-
- Ensure the cream cheese is room temperature. All the ingredients will combine into a smooth and velvety batter if the cream cheese is not cold.
-
- For a pretty presentation, use a piping bag with a large tip, such as a round 1A or Ateco 7 , to fill the dessert cups.
-
- If you are unsure of the alcohol amounts in the recipe, start with half of the amount specified. Taste and decide if you would like more.
-
No Alcohol Option
If you prefer to make non-alcoholic cheesecakes but want the margarita flavor, here are the substitutions.- Combine 3 tablespoons of lime juice with 2 tablespoons of orange juice.
- Continue with the other ingredients and the technique in the recipe -
- Mix granulated sugar with the lime zest.
- Add the heavy whipping cream and whisk until stiff peaks form.
- Add the room temperature cream cheese, one block at a time.
- Add the lime and orange juice combination to the bowl and mix just until the cheesecake batter is mixed.
- Pipe the batter into the dessert shells. Chill for at least 6 hours but preferably overnight.
- Add the suggested garnishes and serve.
Nutrition
Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 574mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg
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Julie says
Tangy and creamy! This recipe is great for a summer party.