Margarita Cheesecake Mousse

Margarita Cheesecake Mousse

Never decide between dessert and cocktails again.

Ingredients

For the crust

9 graham crackers, finely crushed (about 1 1/4 c.)

5 tbsp. melted butter

2 tbsp. granulated sugar

For the cheesecake mousse

2 (8-oz.) blocks cream cheese, softened

2 c. powdered sugar

3 tbsp. tequila

Juice and zest of 1 lime

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 c. whipped cream

Directions

1. Make crust: In a medium bowl, combine crushed graham crackers, melted butter, and sugar together.
2. Make cheesecake mousse: In large bowl, beat cream cheese and powdered sugar until smooth. Add tequila, lime juice and zest, vanilla, and salt and beat until incorporated. Fold in whipped cream. Transfer cheesecake mousse to a piping bag. 
3. Run a lime wedge around 6 glasses and place sugar on a small plate. Dip rim of glasses into sugar, turning to coat. Divide graham cracker mixture between glasses and lightly pack in with a spoon, then pipe cheesecake mousse over the crusts. Refrigerate until well chilled, at least 1 hour and up to overnight. 
4. When ready to serve, top cheesecakes with whipped cream, more crushed graham crackers, and a lime wedge.