Mini Margarita Cheesecakes

Baked in a standard 12count muffin pan these mini margarita cheesecakes are handheld miniature versions of a regular cheesecake. The filling comes together with 8 simple ingredients including tequila triple sec and lime. Sitting on a graham cracker crust and garnished with tequila whipped cream these conveniently portioned desserts are ready for your next celebration!
Ingredients
Crust
1 cup 120g graham cracker crumbs about 8 full sheet graham crackers
2 Tablespoons 25g granulated sugar
3 Tablespoons 43g unsalted butter melted
Filling
16 ounces 452g fullfat brick cream cheese softened to room temperature
12 cup 100g granulated sugar
2 Tablespoons 30g fullfat sour cream at room temperature
1 Tablespoon 8g allpurpose flour
2 Tablespoons 30ml tequila
1 Tablespoon 15ml triple sec or orange juice or more tequila
1 Tablespoon 15ml lime juice
2 teaspoons lime zest
2 large eggs at room temperature
Tequila Lime Whipped Cream
1 cup 240ml cold heavy cream or heavy whipping cream
2 Tablespoons 25g granulated sugar
1 Tablespoon 15ml tequila
1 Tablespoon 15ml lime juice
optional for garnish lime slices lime zest andor coarse sugar
Instructions
Preheat oven to 350F 177C. Line a standard 12count muffin pan with liners. You could skip the liners and spray the pan with nonstick spray or grease with butter but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
Make the crust Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Prebake for 6 minutes.
Make the filling Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and granulated sugar together on mediumhigh speed in a large bowl until the mixture is completely smooth and creamy about 2 minutes. Add the sour cream flour tequila triple sec lime juice and lime zest then beat until fully combined. With the mixer running on medium speed add eggs 1 at a time beating just until combined before adding the next. Do not overmix. Batter will be thick. Divide the batter between liners filling each all the way to the top. Its OK if the crust is still warm.
Optional Water Bath prevents cheesecakes from excess