Best 5 Margarita Cheesecake Recipes

MARGARITA CHEESECAKE PIE (EASY NO-BAKE)

Steps:

• To make the crust:.
• Crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. Press the mixture into a buttered 9-inch pie dish. Place the crust in the freezer.
• To make the filling:.
• In the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. Stir in tequila, triple sec, lime juice, lime zest and food coloring.
• Fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. Top with the remaining whipped topping and garnish with lime slices.
• Refrigerate the cheesecake 6 hours or overnight.
• Freezes well; remove from freezer about 15 minutes before serving.

MARGARITA CHEESECAKE

Steps:

• Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
• Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
• Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.

MARGARITA CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Shortbread base: Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping. Cheesecake topping: In a bowl whisk cream cheese until smooth. Whisk in sugar, cornstarch, lime juice, tequila, & triple sec. Whisk in eggs & zest. Evenly spread over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

MARGARITA CHEESECAKE FREEZES

Steps:

• In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners' sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. (You can substitute lime juice for the tequila and triple sec.) In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.
• Pulse granulated sugar and graham crackers in a food processor until finely chopped; stir in melted butter. To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before serving.

NO BAKE CHEESECAKE MARGARITA PIE RECIPE - (4.3/5)

Steps:

• In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth. Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2 to 3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it. Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4 to 6 hours or overnight (overnight recommended) before cutting into slices. Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed.