No Bake Margarita Cheesecake Bites
Around here margaritas aren’t just a summer staple - we welcome it with open arms all year round, especially since Jalisco 55, being alcohol-free, makes us feel less guilty with our indulgences. So when we came across an easy no-bake recipe that screams margarita flavor - well, need we say more? On the rocks, frozen, and now a cheesecake…YES, YES, and YES! No need to grab agave juice as a substitute for tequila, you have Jalisco 55. You are welcome…enjoy!
Ingredients
Graham Cracker Crust- 10 graham cracker sheets, finely crushed
- ¼ cup (31 g) confectioners’ sugar
- ½ teaspoon Kosher salt
- ½ cup (113 g or 1 stick) unsalted butter, melted
- 2 cups (16 ounces or two blocks) cream cheese, room temperature
- 1 cup (125 g) confectioners’ sugar
- 2-4 tablespoons Jalisco 55 NA tequila
- 2 tablespoons fresh lime juice, (about 3 limes)
- 1 tablespoon lime zest
- ½ teaspoon vanilla extract
- ½ teaspoon Kosher salt (plus extra for sprinkling on top, optional)
Directions
Graham Cracker Crust- In a plastic bag (or using a food processor), crush the graham crackers finely with a rolling pin or a large spoon.
- In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9×9-inch baking dish lined with parchment paper. Press the mixture down with your hands (or using the back of a measuring cup) to create an even layer. Freeze for 15 minutes.
- In a separate bowl, combine cream cheese, 1 cup confectioner’s sugar, Jalisco 55 NA tequila, lime juice, lime zest and vanilla, stirring until smooth
- Spread the cream cheese mixture evenly on top of the graham cracker crust. Sprinkle salt on top of the cheesecake. Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch strips horizontally, then vertically, creating little cheesecake cubes (I did 6 rows/columns).
- Store in an airtight container in the fridge (or freezer). Serve chilled…we suggest with a margarita mocktail!
Recipe credit: Haley/If You Give a blonde a Kitchen blog
