Best No Bake Margarita Cheesecake Recipes
NO BAKE MARGARITA CHEESECAKE
My bestie made this for a barbeque last weekend, I just had to post it. If you love margaritas, you will love this cheesecake. A word to the wise, it is no bake, so the alcohol won't cook out. Don't give it to children.
Provided by chef sassypants
Categories Cheesecake
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the pretzels to make 3/4 cup of crumbs.
- Add the sugar and pulse to combine.
- Add the butter and mix well.
- Transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides.
- Bake until set, about 6 minutes.
- Remove from the oven and let cool on a wire rack.
- In a small saucepan, combine the gelatin and sugar.
- Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes.
- Remove from the heat and let cool slightly.
- In a large bowl, beat the cream cheese until smooth.
- Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine.
- Add the dissolved gelatin mixture and mix well.
- Pour into the prepared crust and chill until very firm, 3 to 4 hours.
- To serve, remove the outer ring from the springform pan.
- Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.
- Cut with a thin, sharp knife dipped in hot water and serve.
Nutrition Facts : Calories 527.3, Fat 33.9, SaturatedFat 21, Cholesterol 97.2, Sodium 691.7, Carbohydrate 48.4, Fiber 0.9, Sugar 23.6, Protein 9.8
MARGARITA CHEESECAKE
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this ultra-creamy cheesecake an adults-only treat (or replace the liquor with lime juice for an alcohol-free version).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h20m
Yield Serves 8 to 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 496 g, Fat 35 g, Protein 10 g
MARGARITA CHEESECAKE
Steps:
- Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.
MARGARITA CHEESECAKE PIE (EASY NO-BAKE)
Totally delicious and refreshing, this creamy margarita cheesecake pie pairs beautifully with a spicy Mexican meal of tacos, enchiladas, rice and beans. Very easy prep, with no baking required, so it's also a wonderful make-ahead dessert! Cook time is chill time. P.S. I sometimes cheat and use a prepared graham cracker crust. I hope you enjoy!
Provided by BecR2400
Categories Cheesecake
Time 6h20m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 11
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.
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