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Margarita Cheesecake Bites with a Homemade Graham Cracker Crust

Mini Margarita Cheesecake Bites are the perfect, make ahead dessert! These margarita cheesecake bites are quick to make and pack a tangy flavor punch with tequila and key lime!
Prep Time20 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: cinco de mayo recipe, make ahead dessert, mini dessert, summer recipe
Servings: 24


  • 1 Food Processor
  • 1 Mini Cupcake Pan
  • 1 Stand Mixer or Hand Mixer


Margarita Cheesecake Filling

  • 8 oz Cream Cheese Softened
  • 3/4 cup Powdered Sugar
  • 1/4 cup Plain Greek Yogurt
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 3 tbsp Margarita Mix
  • 2 tbsp Tequila (optional)
  • Lime Zest (for topping)

Graham Cracker Crust

  • 10 Graham Cracker Sheets
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter Melted (1 stick)


Mini Graham Cracker Pies

  • Preheat oven to 350 degrees.
  • Add graham crackers to a large food processor. Pulse until crackers are finely crumbled.
  • To a large mixing bowl, combine graham cracker crumbs, powdered sugar, melted butter and salt.
  • Place a tablespoon of crust into a mini muffin tin. Push in the center to make a slight indentation.
  • Bake for 5 minutes until crust edges are slightly brown.
  • Let cool.

Margarita Cheesecake Filling

  • Cream together cream cheese, Greek yogurt and powdered sugar until smooth.
  • Stir in salt and vanilla until combined. Scrape sides of bowl.
  • Slowly stir in the margarita mix and tequila (if using).
  • Using a large spoon or a cookie scoop, fill each graham cracker crust with filing.
  • Top with lime zest.
  • Place entire tray into the freezer. Freeze overnight. Remove right before serving.