Boozy Margarita Cheesecake Bites

And just like that it is already time to celebrate Cinco de Mayo! We can’t quite believe how fast this year is going. It might have something to do with the fact that we have been so busy each month finding fun reasons to bake, whip up some cocktails or explore new DIY crafts. Hey, we can’t complain about that. 🙂

Anyways…back to Cinco de Mayo! What do we do to celebrate? Margaritas, of course! Since we already featured our fabulous and perfect Skinny Sparkling Margarita for National Margarita Day a few months back, we decided we wanted to also include a sweet treat to help impress your coworkers and friends this Cinco de Mayo.

We came across these amazing bite-sized cheesecakes with…wait for it….Tequila! We couldn’t resist, so we adapted our recipe from the blog, If You Give a Blonde a Kitchen‘s recipe. We would never lead you astray. You have to try them for yourself!

So, go ahead and start your Cinco de Mayo fiesta off right with some Skinny Sparkling Margaritas and end it with these delicious Mini Margarita Cheesecakes Bites! Olé!

What You Need

Crust:

• 10 full sheets of graham crackers finely crushed (or use Keebler Graham Crumbs – I’d go with about 1.5-2 cups)
• 1/4 cup powdered sugar
• 1 tsp. salt
• 1/2 cup butter melted 

Cheesecake:

• 2 cups cream cheese, softened (2 blocks) – We used Philadelphia Light (1/3 less fat) to cut some calories 🙂
• 1 cup powdered sugar
• 2 Tbsp. Silver Tequila or even SkinnyGirl Margarita Premixed Cocktail will do the trick!
• 2 Tbsp. Lime Juice
• 1/2 tsp. vanilla extract
• 1 tsp. salt for topping
• 1-2 Tbsp. Lime Zest (optional)
• Green Food Coloring (or Blue & Green separately and mix to make lime green) – optional

Step by Step

1. Line a 8×8 or 9×9 baking pan with parchment paper. Set aside.
2. In a medium size bowl mix your graham crackers, melted butter, powdered sugar, and salt. Mix until it is a wet sand like consistency.
3. Pour your crust into your pan and press down with your hands or spatula until firm. Place in freezer for 10-15 min to chill.
4. In a larger bowl mix your softened cream cheese, powdered sugar, tequila/margarita mix, lime juice/zest, and vanilla. Mix until nice and smooth. Add in a few drops of food coloring to make it a light lime color. 🙂
5. Grab your crust out of the freezer and pour your cheesecake mixture on top and smooth. Lastly, sprinkle your salt on top and place back in the freezer for an hour.
6. Place your creation onto a cutting board/counter and cut into small bite-sized squares. I did about 1 inch squares.
7. Enjoy (or, should we say Olé!)!

**These will store well in the freezer for up to 10 days. I would suggest storing in fridge until you are ready to serve! 🙂