Margarita Cheesecake Pie Easy No Bake Recipes

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.

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.

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.

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.

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.