Margarita Cheesecake Pie Recipes

NO BAKE MARGARITA CHEESECAKE RECIPE

Steps:

• Take the plastic cover off of premade crust and set aside for later.
• In a large mixing bowl combine cream cheese and sweetened condensed milk with an electric mixer until smooth. Once smooth, add lime juice, lime zest, tequila and orange liquor, mix until combined. Fold in whipped topping until incorporated. Pour mixture into premade crust and spread into an even layer. Cover with plastic cover that you saved from crust and refrigerate for at least two hours, or until set.
• When ready to serve, add swirls of whipped cream and pieces of lime that have been dipped in sugar. Cut into slices and serve.
• Store your margarita cheesecake leftovers in refrigerator for up to 5 days.

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:

• Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325 degrees for 8-10 minutes; set aside.
• Place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 c puree.
• Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila and liqueur.
• Pour into prepared pan. Pour reserved strawberry puree on top in a circle and gently swirl batter with a knife.
• Bake at 325 degrees for 1 hour and 10 minutes (center will be soft). Remove from oven and run knife around edge of pan to release sides.
• Return to oven; turn oven off and leave cheesecake in oven 30 minutes.
• Remove from oven and let cool completely on a wire rack. Remove from pan; cover with plastic wrap and chill 8 hours. DO NOT cover with foil! Garnish, if desired.

MARGARITA CHEESECAKE

Steps:

• MAKE THE CRUST: Preheat the oven to 375F with the rack in center. Butter a 9 1/2-inch springform pan; set aside,.
• In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.
• Presss evenly into bottom and slightly up sides (about 1-inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5-7 minutes. Set aside to cool. Reduce oven temperature to 325°F.
• PREPARE FILLING: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
• Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a raosting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.

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.

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

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 PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
• For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.