Recipes and Cooking Strawberry Margarita Cheesecake Minis 5.0 (1) Add your rating & review With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 1 hrs Bake Time: 15 mins Cool Time: 10 mins Chill Time: 4 hrs Total Time: 1 hrs Yield: 36 mini cheesecakes Jump to Nutrition Facts Ingredients 1 recipe Salted Pretzel Crust 1 ½ 8 ounce tubs cream cheese spread, softened ½ cup sugar 1 tablespoon all-purpose flour 1 ½ teaspoon finely shredded lime peel 1 teaspoon vanilla 1 egg 1 cup sliced small strawberries 1 tablespoon sugar 1 tablespoon lime juice Finely shredded lime peel (optional) Salted Pretzel Crust 1 ¾ cup pretzel sticks ¼ cup melted butter 2 tablespoon sugar Directions Preheat oven to 325°F. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1 1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack. Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1 1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined. Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours. Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel. Salted Pretzel Crust Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar. Rate it Print Nutrition Facts (per serving) 68 Calories 4g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 68 % Daily Value * Total Fat 4g 5% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 119mg 5% Total Carbohydrate 7g 3% Total Sugars 5g Protein 1g Vitamin C 2.4mg 12% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 20mg 0% Folate, total 4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.