Celebrate those sunny summer days with this boozy strawberry margarita cheesecake! It's the perfect mix of tangy and sweet with a subtle tequila and Cointreau kicker. And best of all, no need to turn on the oven with this no-bake beauty!
Does it get any better than a cold strawberry margarita on the back patio on a hot summer day?
Normally I would say no, but after this no-bake strawberry margarita cheesecake recently came into my life I think I'm going to have to say yes, yes it can:
You could have a nice cold glass of margarita in one hand and a cool, sweet slice of cheesecake in the other. Now THAT'S hard to beat!
How to make this margarita cheesecake
First, stir together the butter and finely crushed cookies.
Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1 ½″ up the sides.
Place the crust in the refrigerator to chill while you make the cheesecake filling.
Second, combine the gelatin, water and sugar in a small saucepan over medium-high heat, cooking until the gelatin dissolves (about 3 minutes).
In a large bowl, beat the cream cheese until smooth and fluffy. Add the sour cream, lime juice and zest, tequila and Cointreau. Beat the filling on low until smooth.
Add the gelatin mixture to your filling and continue beating until well combined. Pour the filling into your crust and refrigerate for 3-4 hours or until firm.
Third, make your strawberry sauce!
Puree your hulled and quartered strawberries in a food processor or blender. Pour the puree through a fine sieve and into a medium size saucepan to remove seeds and any chunks of strawberry pulp.
Add the sugar and cook the sauce until it thickens and reduces by about half.
Finally, pour your cooled strawberry sauce over your cheesecake and garnish with strawberries.
Expert tips
- Cookie to crumb conversion: About 10 oz of Nilla Wafers makes about 2 ½ cups of cookie crumbs.
- The key to a perfect cookie tart crust is making sure it’s tightly packed in place so that the crust doesn’t fall apart when you take it out of the pan.
- If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
- Flavoring: This cheesecake has a prominent lime flavor with a subtle hint of tequila. If you like your desserts a little more boozy, consider adding a tablespoon or two more.
- Storage: This cheesecake can be kept in the refrigerator for up to 5-6 days but is best of the strawberry sauce is applied just before serving. The strawberry sauce can be kept in an airtight container in the refrigerator for up to 1 week.
- Freezing: This cheesecake can also be frozen (without the sauce) for up to 6 months.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintRecipe
No-Bake Strawberry Margarita Cheesecake
Celebrate those long, sunny summer days with this boozy strawberry margarita cheesecake! It's the perfect mix of tangy and sweet with a subtle tequila and Cointreau kicker. And best of all, no need to turn on the oven with this no bake beauty!
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the crust:
- 2 ½ cups finely crushed cookie crumbs (Nilla Wafers work well)
- 5 tbsp unsalted butter
For the cheesecake filling:
- 2 envelopes unflavored powdered gelatin
- 1 cup granulated sugar
- ¾ cup water
- 1 ½ pound cream cheese, room temperature
- 1 cup sour cream
- 6 tbsp lime juice
- 6 tbsp tequila
- ¼ cup Cointreau (or other orange flavored liquer)
- 1 tbsp lime zest
For the strawberry sauce:
- 1 lb strawberries, cut into quarters + more for garnishing
- 6 tbsp granulated sugar
Instructions
- In a large bowl, stir together the butter and finely crushed cookie crumbs.
- Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1 ½″ up the sides.
- Place the crust in the refrigerator to chill while you make the cheesecake filling.
- In a small saucepan, combine the gelatin, water and sugar and cook over medium-high heat until the gelatin dissolves (about 3 minutes).
- In a large bowl, beat the cream cheese until smooth.
- Add the sour cream, lime juice, tequila, Cointreau and lime zest, beating until just combined.
- Add the dissolved gelatin mixture and beat until the gelatin is completely incorporated.
- Pour the cheesecake filling into your prepared crust and refrigerate for 3-4 hours or until set.
- To make the strawberry sauce, place your hulled and quartered strawberries into a food processor and puree.
- Pour the strawberries through a fine mesh sieve to remove seeds and pulp and into a medium saucepan.
- Add the sugar and bring to a boil over medium-high heat.
- Cook the strawberries over low-medium heat until the mixture thickens and reduces by about half (about 10 minutes).
- Pour the cooled strawberry sauce over the cheesecake, top with strawberries and serve.
Notes
- Cookie to crumb conversion: About 10 oz of Nilla Wafers makes about 2 ½ cups of cookie crumbs.
- The key to a perfect cookie tart crust is making sure it’s tightly packed in place so that the crust doesn’t fall apart when you take it out of the pan.
- If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
- Flavoring: This cheesecake has a prominent lime flavor with a subtle hint of tequila. If you like your desserts a little more boozy, consider adding a tablespoon or two more.
- Storage: This cheesecake can be kept in the refrigerator for up to 5-6 days but is best of the strawberry sauce is applied just before serving. The strawberry sauce can be kept in an airtight container in the refrigerator for up to 1 week.
- Freezing: This cheesecake can also be frozen (without the sauce) for up to 6 months.
Margarita cheesecake recipe adapted from Emeril Lagasse
Strawberry sauce recipe from Wiked Good Kitchen
Nutrition
- Serving Size: 1 slice
- Calories: 409
- Sugar: 27.4g
- Sodium: 234mg
- Fat: 25.4g
- Saturated Fat: 14.5g
- Carbohydrates: 36.5g
- Fiber: .6g
- Protein: 4.6g
- Cholesterol: 66mg
Keywords: strawberry margarita, margarita cheesecake, no bake cheesecake recipe
If you liked this recipe you might also like...
Dan from Platter Talk says
Fresh strawberry season is almost upon us here in the mid-west and this is the very first recipe I intend to make using the harvest of our strawberry beds; thanks so much for sharing!
★★★★★
Gloria | Homemade & Yummy says
Love strawberry season. This is a great dessert for all the bbq parties that will be happening this summer. You can never go wrong with a delicious cheesecake.
★★★★★
Elaine Benoit says
Oh, my word!! I love strawberries and I bet this cheesecake is so delicious! It is gorgeous and I love the addition of the tequila and Cointreau!
★★★★★
Jenni LeBaron says
What a fun way to put an adult spin on cheesecake. I think the Contreau in particular sounds like a delicious splash of flavor in this!
★★★★★
Aleta says
Genius! This cheesecake has my name written all over it. Not only do I love cheesecake, but I am crazy about margaritas. I'll be looking forward to this cheesecake 😛
★★★★★
Danielle Wolter says
strawberry season is just the best! this sounds like such a wonderful cheesecake especially with that strawberry sauce!
sheenam | thetwincookingproject says
the cheesecake looks so so good!!!
Nicoletta says
I've just made a no-bake strawberry cheesecake! But your added flavors are really something! Love the lime, Cointreau, and tequila zing! Beautiful!
Tammy says
What a showstopper!! The gelatin is a fantastic idea for a no bake cake. Cheesecake is one of my favorites...wishing I could reach in for a slice <3
★★★★★
Carrie | Clean Eating Kitchen says
What a great ides to liven up a cheesecake! This sounds delicious - perfect for summer parties!
★★★★★
Mackenzie says
Strawberry season is happening where I used to live on the east coast, and I am so very jealous. I'm in the PNW, now and anxiously awaiting their luscious appearance. I've definitely bookmarked this recipe as one of my first to use!
Kylie | Midwest Foodie says
You had me at cheesecake but then I read "no bake"??!?! I am definitely making this recipe for my next ladies night - I think it'd go great with a classic margarita!!
★★★★★
Jacquelyn Hastert says
Have I died and gone to heaven? You have combined two of my favorite treats!
★★★★★