These lightened up Tequila Lime Cheesecake Bites are the perfect dessert to make for a Mexican-inspired dinner party or Cinco de Mayo and can be cut as small as you want for portion control!
Combine all of the crust ingredients together and pat the mixture firmly in the bottom of a 9×9″ square pan, using the bottom of a flat glass to firmly and evenly press it down. Place in the refrigerator to chill while you make the filling.
Zest the lime and set aside. Combine the gelatine with 2 tablespoons of the lime juice and stir to combine. Add the boiling water and continue to stir until well-combined and the gelatine is dissolved.
Transfer the mixture to a blender along with the remaining lime juice, lime zest, cream cheese, Greek yogurt, vanilla, liquid honey, tequila & triple sec. Place the lid on the blender and blend on level 5 (medium speed) for 45 seconds, until the mixture is smooth.
Pour the cream cheese filling on top of the prepared base and chill the cheesecake for at least 4-5 hours or overnight. Cut into squares and serve. Store any leftover cheesecake in the refrigerator for up to 5 days.