Process pretzels in a food processor until crumbs form. Add sugar and mix to combine.

Pour mixture into a small bowl. Add melted butter and stir until pretzel pieces are well coated.

Press one rounded tablespoon into each lined muffin tin.

Freeze crusts while preparing the filling.

In a small bowl, combine ¼ c warm water with gelatin. Stir to dissolve and set aside to let the gelatin soften.

In a large bowl, beat cream cheese with a hand mixer until soft. Add sour cream and sugar. Beat until combined.

In a small, microwave safe, bowl, mix lime juice and alcohols. Heat in the microwave until warm (30 seconds).

While blending with your hand mixer, slowly add the warm alcohol mixture and combine. (This will warm the cream cheese mixture slightly so that the gelatin doesn’t seize as is hits the cool mixture.)

Stir the gelatin mixture and add it slowly to your cream cheese mixture, while blending until smooth.

Scoop ¼ c of filling into each of the lined muffin tins, over the crust.

Freeze for 2 hours or overnight.

(Optional) Garnish with lime slices and coarse sugar.