4.5
(15)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees. Lightly spray mini cheesecake tin with non stick spray
Step 2
Mix together graham cracker crumbs, sugar and melted butter until well combined.
Step 3
Divide mixture between wells in pan. Tamp down with a tamper tool or your fingers. Bake for 5 minutes, then remove to cooling rack while you make your filling.
Step 4
Using a mixer fit with a paddle attachment if available, beat cream cheese with sugar until well combined, scraping the bottom of the bowl with a spatula as needed.
Step 5
Add the sour cream, lime juice and zest, Grand Marnier and tequila and mix until combined.
Step 6
Add the eggs, one at a time, and mix just until incorporated.
Step 7
Divide the cheesecake batter between the 12 openings (the batter will fill the cups), and bake until the centers look almost set, about 18-20 minutes. The batter may rise up above the tin while baking but will come down as they cool.
Step 8
Allow to cool on a wire rack, then refrigerate at least 4 hours before serving. Garnish as desired.
Your folders
sallysbakingaddiction.com
5.0
(25)
26 minutes
Your folders
sallysbakingaddiction.com
5.0
(46)
25 minutes
Your folders
happymoneysaver.com
5.0
(1)
Your folders
recipetineats.com
5.0
(31)
27 minutes
Your folders
cookingclassy.com
4.9
(83)
28 minutes
Your folders
recipes.instantpot.com
45 minutes
Your folders
livewellbakeoften.com
5.0
(94)
Your folders
kingarthurbaking.com
4.2
(26)
20 minutes
Your folders
foodnetwork.com
5.0
(1)
35 minutes
Your folders
delish.com
3.0
(1)
20 minutes
Your folders
rainbowinmykitchen.com
Your folders
missinthekitchen.com
4.5
(150)
25 minutes
Your folders
livewellbakeoften.com
5.0
(7)
20 minutes
Your folders
lifeloveandsugar.com
5.0
(2)
50 minutes
Your folders
beyondfrosting.com
15 minutes
Your folders
altonbrown.com
4.3
(39)
Your folders
altonbrown.com
Your folders
dessertfortwo.com
4.6
(45)
15 minutes
Your folders
thefirstyearblog.com
4.3
(54)
20 minutes