This cheesecake is non-alcoholic, but can easily take a little splash of tequila for some fun if your heart desires! The best part of this is topping it all off with some sparkling sugar and lime slices for a nod to the margarita.
- 3 cups graham cracker crumbs
- 1 cup butter, melted
- 8 oz cream cheese, softened
- 6 oz frozen margarita mix, somewhat thawed
- 14 oz sweetened condensed milk
- 8 oz container Cool Whip, thawed
- Zest of one lime
- Lime slices
- Sparkling sugar, optional
For pie crust, mix graham cracker crumbs and melted butter, then press into a pie plate.
In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth.
Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2-3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it.
Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4-6 hours or overnight (overnight recommended) before cutting into slices.
Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed.
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