Best 3 Margarita Cheesecake Bars Recipes
Looking for a delicious and refreshing treat to satisfy your sweet tooth? Try making margarita cheesecake bars! This decadent dessert combines the tangy flavors of a margarita with the creamy richness of cheesecake, creating a perfect balance of sweet and sour. With a graham cracker crust, a creamy cheesecake filling infused with tequila and lime zest, and a luscious lime curd topping, these bars are sure to be a hit at any gathering. The preparation may take some time, but the effort will be well worth it when you bite into these delightful treats. So gather your ingredients and let's begin this culinary journey to create the ultimate margarita cheesecake bars!
Let's cook with our recipes!
MARGARITA CHEESECAKE
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this ultra-creamy cheesecake an adults-only treat (or replace the liquor with lime juice for an alcohol-free version).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h20m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
- Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
- Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
- Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.
Nutrition Facts : Calories 496 g, Fat 35 g, Protein 10 g
MARGARITA CHEESECAKE
Steps:
- Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.
MARGARITA CHEESECAKE BARS
Steps:
- Preheat oven to 350°F. Shortbread base: Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping. Cheesecake topping: In a bowl whisk cream cheese until smooth. Whisk in sugar, cornstarch, lime juice, tequila, & triple sec. Whisk in eggs & zest. Evenly spread over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.
Tips:
- For a smoother cheesecake filling, make sure the cream cheese is at room temperature before mixing.
- To prevent the crust from becoming too hard, do not overmix it.
- If you don't have a springform pan, you can use a 9x13 inch baking dish. Just be sure to line it with parchment paper so that the bars are easy to remove.
- To make the margarita filling, you can use either fresh or frozen lime juice. If using frozen, thaw it completely before using.
- For a boozy cheesecake, you can add 1/4 cup of tequila to the margarita filling.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to drizzle the margarita filling over the cheesecake bars.
- Garnish the cheesecake bars with lime zest or slices before serving.
Conclusion:
These margarita cheesecake bars are the perfect dessert for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these bars a try!
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