Margarita Cheesecake Pie Easy No Bake 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.

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.

NO BAKE MARGARITA CHEESECAKE

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.