Margarita Cheesecake Bars 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 BARS

Steps:

• To make the crust, in a large bowl, mix together the crushed pretzels, melted butter and sugar.
• Press the pretzel mixture into the bottom of a rectangle cake pan, pressing it into a flat layer to be the base of your cheesecake bars.
• Cream together the cream cheese and powdered sugar in a large bowl.
• Slowly add the lime juice, lime zest, tequila, vanilla and salt while mixing.
• When all of the ingredients have been well incorporated, spoon the mixture over the crust layer in the cake pan. Smooth the top neatly.
• Place the cheesecake bars in a fridge for at least 1 hour before slicing into bars and serving.

MARGARITA CHEESECAKE BARS

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.