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Dessert Recipes

Strawberry Margarita Mini Cheesecakes

We built these tangy gems in a lined cupcake pan to make them a portable grab and go delight with extra easy cleanup.

Serving Size:


Active Time:

20 min.

Total Time:

20 min + overnight


  • 1 ½cups graham cracker crumbs (about 9 whole crackers)
  • 4 Tbs. butter, melted
  • 2 (8 oz.) pkgs. Neufchatel cheese
  • ½ cup frozen concentrated margarita mix or limeade
  • ½ cup hulled and chopped fresh strawberries
  • 4 Tbs. strawberry preserves
  • 3 Tbs. honey
  • 1½ cups whipped cream or whipped topping
  • Strawberry slices, lime slices and mint


  1. Line 12 cupcake wells with foil-lined cupcake liners. In bowl, combine graham cracker crumbs and butter until well moistened. Evenly divide among cupcake liners. Press down on crumbs with flat-bottom glass to compress.
  2. In food processor, combine cheese, concentrate, strawberries, preserves and honey. Process until smooth, scraping down side of bowl as needed, about 1 min. Divide mixture evenly among cupcake liners. Cover and freeze overnight.
  3. Peel papers from cheesecakes while solidly frozen. Dollop tops with cream or topping. Garnish with strawberries, lime and mint.

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