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No-Bake Strawberry Margarita Cheesecake

sliced cheesecake with strawberries on top and a strawberry drip down the sliced side
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5 from 9 reviews

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!

  • Author: The Simple, Sweet Life
  • Prep Time: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Units Scale

For the crust:

  • 2 1/2 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
  • 3/4 cup water
  • 1 1/2 pound cream cheese, room temperature
  • 1 cup sour cream
  • 6 tbsp lime juice
  • 6 tbsp tequila
  • 1/4 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

  1. In a large bowl, stir together the butter and finely crushed cookie crumbs.
  2. Use a spoon to press the buttery crumbs into a 9″ spring-form cake pan, pressing the crumbs about 1 1/2″ up the sides.
  3. Place the crust in the refrigerator to chill while you make the cheesecake filling.
  4. In a small saucepan, combine the gelatin, water and sugar and cook over medium-high heat until the gelatin dissolves (about 3 minutes).
  5. In a large bowl, beat the cream cheese until smooth.
  6. Add the sour cream, lime juice, tequila, Cointreau and lime zest, beating until just combined.
  7. Add the dissolved gelatin mixture and beat until the gelatin is completely incorporated.
  8. Pour the cheesecake filling into your prepared crust and refrigerate for 3-4 hours or until set.
  9. To make the strawberry sauce, place your hulled and quartered strawberries into a food processor and puree.
  10. Pour the strawberries through a fine mesh sieve to remove seeds and pulp and into a medium saucepan.
  11. Add the sugar and bring to a boil over medium-high heat.
  12. Cook the strawberries over low-medium heat until the mixture thickens and reduces by about half (about 10 minutes).
  13. 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 1/2 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

Find it online: https://thesimple-sweetlife.com/no-bake-strawberry-margarita-cheesecake/