It wouldn’t be Cinco de Mayo without a margarita, right?
Except instead of bringing you a beverage, I’m going the dessert route. Because let’s face it, if the choice is to drink my calories or eat them, I’m eating them every single time. It’s a lesson I learned the hard way. I remember the first time we were down in the Caribbean I drank my weight in pina coladas without realizing that each of them had like a million calories. I nearly had a heart attack when I stepped on the scale after we got back! Ooops…
I don’t have a ton of no-bake dessert ideas on the blog, so I’m really excited to add a new one today with these no-bake margarita cheesecake freezes. Although this dessert is especially fun for Cinco de Mayo, I can definitely see enjoying it all summer long! It’s cold, creamy, and refreshing not to mention seriously simple to throw together.
You start with cream cheese, Greek yogurt and a little bit of sugar, then add all the good stuff that makes it margarita-flavored: lime juice and zest, tequila and Grand Marnier. Finally, whip some heavy cream (side note: I love making whipped cream with just a bowl and a whisk lately – it makes me feel so accomplished to do it by hand instead of with the mixer!) and fold it in then freeze the entire mixture for just 30 minutes. The dessert is garnished with a buttery graham cracker crumble in place of the crust you’d typically expect with a cheesecake. Don’t forget to salt the rim of the serving dishes – it makes for such a fun presentation!
Hope you have a great weekend
No-Bake Margarita Cheesecake Freezes
adapted from Martha Stewart
6 oz cream cheese, at room temperature
1/4 cup nonfat Greek yogurt, at room temperature
1/3 cup sifted confectioners’ sugar
1 tablespoon lime zest
2 tablespoons freshly squeezed lime juice, plus extra for serving dishes
2 tablespoons tequila
2 tablespoons Grand Marnier
1/2 cup heavy cream
2 tablespoons granulated sugar
4 graham crackers
2 tablespoons unsalted butter, melted
coarse salt, for serving dishes
Add the cream cheese to a medium freezer-safe bowl. Using a hand mixer, beat the cream cheese until completely smooth. Add the yogurt, confectioners’ sugar, lime zest, lime juice, tequila, and Grand Marnier, and beat until well combined. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold to incorporate. Cover the bowl with plastic wrap and freeze for at least 30 minutes, or until firm (if you leave it in the freezer for much longer than that, let it sit at room temperature for a few minutes before scooping).
Meanwhile, add the sugar and graham crackers to the bowl of a food processor and process until finely ground. Transfer to a bowl and add the melted butter. Use a fork to stir together until all of the crumbs are evenly moistened.
Using a juiced lime, run it around the edges of your serving dishes, then dip the dishes in the coarse salt. Scoop some of the cheesecake mixture into each of the serving dishes, and top with the graham cracker topping.