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Strawberry Margarita Cheesecake Bites


  • Yield: Approximately 40 pieces 1x
  • Scale

Ingredients

For the Pretzel Crust:

  • Approximately 3 large handfuls of pretzel sticks
  • 6 tbsp melted butter
  • 2 tbsp sugar

For the Cheesecake Mixture:

  • 1 1/2 8 oz tubs of cream cheese spread, softened
  • 1/2 cup sugar
  • 1 tbsp all purpose flour
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 1 egg

For the Strawberry Topping:

  • 1 1/2 cups sliced strawberries
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp lime juice
  • Optional: 1 tbsp tequila

Instructions

  1. Preheat oven to 325 degrees.
  2. Place mini paper baking cups into mini muffin tin.
  3. Place pretzel sticks into plastic storage bag and seal bag. Roll with a rolling pin until crumbs are formed; you’ll need 1 cup of pretzel crumbs
  4. Mix pretzel crumbs with melted butter and sugar.
  5. Press approximately 1.5 tsp of pretzel mixture into each baking cup onto bottoms and sides.
  6. Bake for 5 minutes.
  7. Remove from oven and place on a wire rack.
  8. Using an electric mixer, beat cream cheese until smooth.
  9. Add sugar, flour, lime zest and vanilla, mix well.
  10. Add egg last, beat until just combined.
  11. Place about 1/2 of a heaping teaspoon of cheesecake mixture into baking cups.
  12. Bake for 10-12 minutes, or until set.
  13. Cool on wire rack for 15 minutes.
  14. Remove cheesecakes from paper baking cups.
  15. Refrigerate for at least 1 hour.
  16. Before serving, mix sliced strawberries with sugar and lime juice (and tequila if desired).
  17. Place 1 sliced strawberry on each cheesecake.
  18. Optional: sprinkle with additional lime zest.

Notes

Recipe adapted from Better Homes & Gardens