Margarita Cheesecake

Featured in: "The Bright Season"

Who doesn’t love cheesecake? Its rich, creamy texture is the perfect complement to the tart, citrusy flavors found in margaritas. And while most cheesecakes require several eggs and careful prep to bake them up just right, this no-bake version is simple and easy. You can create a lovely design on the top of the cooled cheesecake, as shown in this photo, or just serve the whipped-topping mixture on the side.

 

Crust

Crushed graham crackers or vanilla wafers, enough to make 2 cups

4 tablespoons of butter or margarine, melted

Mix together and press into the bottom and partially up the sides of a 9-inch springform pan coated with cooking spray. Bake crust for 5 to 7 minutes at 350 degrees, just enough to meld the crumbs and butter. Let cool.

 

Filling

1 envelope (1/4 ounce) unflavored gelatin

2/3 cup sugar

1/2 cup water

20 ounces light cream cheese (2½ bricks), softened

6 ounces lemon yogurt

3/4 cup margarita mix (see note)*

Heat gelatin, sugar and water in a small saucepan on medium-high heat, stir constantly until everything is dissolved. Cool slightly. In a large bowl, blend the cream cheese, yogurt, and margarita mix or equivalent liquid. Add gelatin mixture and blend well. Pour filling into cooled crust and refrigerate for 4 hours or overnight.

 

Topping

2 cups light whipped topping

2 tablespoons lime juice

1 tablespoon sugar

Blend lime juice and sugar into whipped topping. Spread over cheesecake, or serve on the side.

 

*The margarita mix this recipe calls for can be fueled with alcohol, or not. Don’t want to buy a whole bottle just to try this dessert? Drop 1 tablespoon each of lemonade and limeade concentrate in a mixing cup, then add enough water to reach ¾ cup of liquid.

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