No Bake Margarita Cheesecake Recipes

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:

• 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:

• 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.