Margarita Cheesecake Pie Easy No Bake Recipes

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NO BAKE MARGARITA CHEESECAKE RECIPE



No Bake Margarita Cheesecake Recipe image

Everything you love about a cheesecake and a margarita in a smooth and delicious No Bake Margarita Cheesecake, complete with tequila.

Provided by June

Categories     Dessert

Time 2h25m

Number Of Ingredients 8

1 8 oz. pkg. cream cheese {softened}
1 14 oz. can sweetened condensed milk
1/4 cup lime juice
zest of 1 lime
2 tbsp tequila
1/4 tsp Cointreau {orange liquor}
1 8 oz. tub whipped topping {thawed}
1 premade graham cracker crust

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)



No Bake Cheesecake Margarita Pie Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 7

1 (8-ounce) package cream cheese, softened
6 ounces frozen margarita mix, somewhat thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container Cool Whip, thawed
Zest of one lime
1 prepared graham cracker crust
Sparkling sugar, optional but recommended for crunch and a cute "salt" appearance

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 PIE (EASY NO-BAKE)



Margarita Cheesecake Pie (Easy No-Bake) image

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

1 1/2 cups pretzels, finely crushed
1 cup sugar
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
14 ounces sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec
2 limes, juice and zest of
2 drops green food coloring (optional)
1 (8 ounce) container whipped topping, thawed
lime slice, for garnish

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



Margarita Cheesecake image

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

4 ounces salted pretzels (4 cups)
1/3 cup sugar
4 tablespoons unsalted butter, melted
1 1/2 pounds (three 8-ounce packages) cream cheese, room temperature
1 cup sour cream, room temperature
3/4 cup sugar
2 tablespoons Grand Marnier, Triple Sec, or other orange-flavor liqueur
1 tablespoon tequila
1 tablespoon plus two teaspoons grated lime zest (from about 3 limes)
1 pinch kosher salt
4 large eggs, room temperature
Key limes or small Persian limes, very thinly sliced, for garnish

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

NO-BAKE CHEESECAKE PIE



No-Bake Cheesecake Pie image

I came up with this creamy white chocolate cheesecake after remembering one evening that I needed to bring a treat to the office the next day. It was a tremendous hit. It's quick to fix yet tastes like you fussed.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 cup white baking chips
2 packages (8 ounces each) cream cheese, cubed
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/3 cup English toffee bits or almond brickle chips

Steps:

  • In a microwave-safe bowl, melt chips; stir until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. , Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits.

Nutrition Facts : Calories 450 calories, Fat 30g fat (18g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.

MARGARITA CHEESECAKE PIE



Margarita Cheesecake Pie image

Give Margarita Cheesecake Pie sweet-tart deliciousness with sweetened condensed milk and fresh lemon juice. No tequila needed for Margarita Cheesecake Pie!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 10 servings

Number Of Ingredients 6

34 round buttery crackers, crushed
6 Tbsp. butter, melted
2 large limes, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup fresh lemon juice

Steps:

  • Heat oven to 350ºF.
  • Combine cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  • Bake 10 min. or until golden brown. Remove from oven; cool 5 min.
  • Meanwhile, zest 1 lime; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blended. Add lime juice and lemon juice; mix well.
  • Spoon cream cheese mixture into crust; smooth top. Cut remaining lime into 4 lengthwise quarters, then cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest.
  • Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

EASY NO-BAKE CHEESECAKE PIE!



Easy No-Bake Cheesecake Pie! image

This is so simple and SO delicious! I was trying to find a way to make a desert with the few ingredients I had on hand and this is what I came up with. Hope you enjoy!

Provided by kallyxcore

Categories     Cheesecake

Time 5h20m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

1 (5 1/8 ounce) package instant vanilla pudding
2 cups cold milk (to make the pudding)
1 (8 ounce) package cream cheese (room temperature)
1 cup milk
1 cup sugar
2 tablespoons vanilla extract
1 (15 ounce) can canned strawberries in syrup
30 saltine crackers

Steps:

  • In small mixing bowl combine pudding mix and 2 cups milk (or what the pudding recipe calls for.) Stir until it thickens, then set aside.
  • In medium mixing bowl, combine cream cheese, 1 cup milk, sugar, and vanilla. Blend until smooth.
  • Add the pudding to the cream cheese mix and blend.
  • In pie dish, crumble crackers to coat the bottom and make a nice crust.
  • Pour pudding/cream cheese mixture into the pie dish and use a spatula to level the mix.
  • Arrange the strawberries around the top of the pie. Drizzle a small amount of the light syrup on top.
  • Place in the freezer for about 5 hours.

Nutrition Facts : Calories 429.4, Fat 14.8, SaturatedFat 8.6, Cholesterol 44, Sodium 513.2, Carbohydrate 67.8, Fiber 1.2, Sugar 54, Protein 6.5

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