Best Margarita Cheesecake Bars Recipes

MARGARITA CHEESECAKE BARS image

Number Of Ingredients 15

Shortbread base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Cheesecake:
16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
3 tablespoons cornstarch
1/4 cup lime juice
1 1/2 ounces tequila
1 1/2 ounces triple sec
1 tsp lime zest (1 lime)
hot shortbread base

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 Bars image

Provided by Daune (pronounced "Dawn") Browne

Time 30m

Number Of Ingredients 7

1 box lemon cake mix, prepared as box directs
1/2 c fresh lime juice (grate lime peel first)
1 pkg (2-1/2 tsp) unflavored gelatin
3 pkg (8-oz each) cream cheese, softened
1/2 c sugar
1 Tbsp freshly grated lime peel
1 lime for garnish

Steps:

1. Heat oven to 350 degrees. Line a 13x9-in baking pan with foil,letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.
2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends. lift from pan. Trim rounded top (hump) off the cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
3. Pour lime juice into a small saucepan; sprinkle with the gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from the heat.
4. Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed for 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
5. To serve: Lift from pan. Cut into 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise and then crosswise into 11 slices. Top bars with lime and peel.