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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!

sliced cheesecake with strawberries on top and a strawberry drip down the sliced side

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.

cheesecake in a springform pan with sauce and cut strawberries and limes around the outside

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.

a bowl of strawberry sauce with sliced strawberries scattered across a blue backdrop

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.

cheesecake with strawberry sauce and strawberries on top

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.

slices of cheesecake interspersed with margaritas, slices of lime and strawberries and mint

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!

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