Icebox Margarita Cheesecake Bars
Don't turn on the oven this summer, make these rich and creamy Icebox Margarita Cheesecake Bars with a cornbread crust and fresh lime and orange juice in the batter.
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Ingredients
For the Crust:
- 4 oz. Cornbread Crisps
- 4 Tablespoons butter melted
- 3 Tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
For the cheesecake:
- 8 oz cream cheese softened
- 14 oz. sweetened condensed milk
- 1/3 c. fresh lime juice
- 2 Tablespoons fresh orange juice
- 2 Tablespoons tequila optional
- 2 teaspoons unflavored gelatin
- 3 Tablespoons boiling water
Instructions
- Place the cornbread crisps in a food processor and process until smooth.
- Add in the butter, brown sugar, salt, and cinnamon and pulse until it begins coming together.
- Pour the mixture into an 8 x 8 baking pan lined with parchment paper or foil. Press it down into the bottom of the pan. Set aside.
- To make the cheesecake place the cream cheese and condensed milk in a large bowl and beat with a mixer on medium speed until smooth.
- Add in the lime juice, orange juice, and tequila if using. Mix on medium speed until smooth.
- In a small bowl combine the gelatin and boiling water. Mix well then allow to sit for 3 minutes.
- Pour the gelatin mixture into the cheesecake mixture and mix on medium speed for 1 minute.
- Pour on top of the crust and refrigerate for at least 4 hours.
- When ready to serve remove from the refrigerator and decorate with slices of lime, sanding sugar, or straws. Cut into 16 pieces and serve.
Notes
A Hezzi-D Original recipe