No Bake Margarita Cheesecakes

– 1/2 c. Unsalted Butter, Melted
– 1.5 c. Finely Crushed Graham Crackers
– 1/4 c. White Sugar
– 2 tbsp Dark Brown Sugar
Cheesecake Filling:
– 8 oz Softened Cream Cheese
– 1/2 c. Sweetened Condensed Milk
– 3/4 c. Powdered Sugar
– 3 tbsp Lime Juice (bottled or fresh)
– 1 tbsp Lime Zest
– 1/2 tsp Vanilla Extract
– 1/2 tsp Salt
– Optional: 1-2 Drops of Green Food Coloring
– Optional: 5 tbsp Tequila
– Small Glasses or Containers
– Frosting (homemade or store bought)
– Sprinkle Pop Rainbow Unicorn Sprinkle Mix
– Whipped Cream (homemade or store bought)
– Edible Wafer Toppers
– Lime Slices
– Combine all ingredients until well combined.
– Set aside.
Cheesecake Filling:
– In a large mixing bowl, combine all ingredients and beat on high until fully incorporated and mixture is light and fluffy. Approximately 3 minutes.
– If you’d like your cheesecake filling to be a little more green, add 1-2 drops (or desired amount) and mix in.
– To make your margarita cheesecake “boozy”, add in your tequila now and mix until fully incorporated.
– Prepare your glasses/containers that you are using to present the cheesecakes by applying frosting to the outer rim.
– While still wet, apply sprinkles to the frosting and press gently to secure the sprinkles to the frosting. 
– Take your crust mixture and press into the bottom of your glasses/containers.
– Pour the filling on top of the crust, filling to the top of the glass/container and meeting the sprinkle rim. 
– Finish the top of your cheesecakes with whipped cream, a paper wafer, more sprinkles and a lime slice.
– Allow to set in the fridge for at least an hour. 
– Enjoy!

Leave a Reply

Your email address will not be published.