1 ½ cups crushed graham crackers
¼ cup sugar
¼ cup butter, melted
3 packs (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 tablespoons lime zest
4 tablespoons lime juice
2-4 tablespoons Sauza® tequila
2 tablespoons orange liqueur
24 mason jars (4 ounce size)
Colored candy melts for garnish*
In a medium bowl, combine crushed graham crackers, sugar, and butter.
Press two large tablespoonfuls into each mason jar. Use a clean cork (from a wine bottle) or something similar to press the mixture tightly into the jar. Set aside.
Preheat your oven to 350 degrees F.
In a large bowl, beat the cream cheese until fluffy. Slowly pour in the condensed milk. Beat again. Add the lime zest, lime juice, tequila, and orange liqueur. Beat until smooth.
Finally, add the eggs and mix well.
Scoop the batter into the jars until about three-quarters full. (About 3 large tablespoons per jar.)
Place the jars into two 13×9″ baking pans. Twelve jars per pan. Then fill the pans with hot water. The water level will be about halfway up the jars. Bake for about 20 – 25 minutes or just before the cheesecakes begin to brown.
Carefully remove the pans from the oven. (The pans and the water will be very hot.) Using a towel or oven mitt, remove the jars from the water and allow them to cool completely.
*To make the candy cacti, you’ll need about 1 cup of candy melts. Line your counter with waxed paper. In a microwave-safe bowl, microwave the candy in 30-second intervals, stirring in-between, until melted. Place the melted candy into a pastry bag (or plastic baggie). Snip of the corner off the baggie. Pipe cactus shapes onto the waxed paper. Garnish with a candy flower before they set. Chill completely before removing them from the wax paper. Use the cacti to garnish your cooled mini cheesecakes.