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Margarita Cheesecake Mousse Makes 10 ½ cup servings

Crust

1 ¼ cup graham cracker crumbs

5 tbsp melted butter

2 tbsp brown sugar


Mousse

2 8oz cream cheese, softened

2 cup powdered sugar

3 tbsp tequila

Juice and zest of 1 lime

1 tsp vanilla

¼ tsp kosher salt


In a medium bowl combine all the crust ingredients together and set aside.


In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the tequila, lime juice, zest, vanilla and salt. Mix until well combined.


Gently fold the whipped cream into the mousse.


Divide the graham cracker crust among 10 small serving bowls and lightly pack the crust down with a spoon. Save a little a little of the crumbs for garnish.


Place the mousse into a piping bag or icing plunger and in a circular motion, pipe ½ cup of mousse into each cup.


Refrigerate for about an hour or overnight.


Before serving, top with a ¼ slice of a lime and whipped cream.





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