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Mini margarita cheesecake pots recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Impress at your Mexican fiesta with these no-bake margarita cheesecake pots, a decadent adults-only treat.
Ingredients:
  • 19.20 gm sea salt flakes
  • 1 lime wedge, plus 8 lime slices
  • 8 gingernut biscuits
  • 50g butter, melted
  • 500g cream cheese, softened
  • 107.50 gm caster sugar
  • 82.50 ml tequila
  • 42.00 gm lime juice
  • 8.80 gm vanilla extract
  • Ground nutmeg, to serve
Instructions:
  • Spread sea salt on a small plate. Use the lime wedge to run along the rims of eight 1/3-cup glasses. Dip the rims into the sea salt. Set aside.
  • Pulse biscuits in a small food processor until they form fine crumbs. Add butter and pulse again to combine. Spoon 1 tablespoon of the mixture into the base of each glass. Use the back of a teaspoon to gently press and compact the crumbs. Refrigerate until ready to use.
  • With an electric mixer, whisk cream cheese, sugar, tequila, lime juice, and vanilla in a bowl for 5 minutes until fluffy. Transfer mixture to a large resealable bag, snip off a corner, and pipe into serving glasses. Chill in the refrigerator for 2 hours until set.
  • Create a small opening in each lime slice. Place them on the glasses and dust with nutmeg before serving.

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