Strawberry Margarita Cheesecake Bars

Sharon Whitley

By
@aggiemom20002000

Jocelyn Delk Adams is a blogger and she is the source of this recipe that is pure delight. Make these a day ahead to give them plenty of time to be at their best for serving.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
16
Prep:
20 Min
Cook:
55 Min
Method:
Bake

Ingredients

1 pkg
refrigerated sugar cookie dough
1 1/2 pkg
(8 oz size) cream cheese
1/4 c
sugar
2
eggs, room temperature
1/2 c
strawberry tequila drink mix with real fruit
1 Tbsp
cornstarch
1 Tbsp
tequila
1 tsp
grated lime zest, if desired
1 tsp
orange juice or orange-flavored liqueur
1 tsp
vanilla, if desired

Step-By-Step

1Heat oven to 350. Spray 8 inch square pan with cooking spray.
2With floured fingers, break up cookie dough into pan; press evenly in bottom of pan to form crust. Bake 15 minutes. Remove pan from oven; cool 10 minutes.
3While crust is cooling, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed until light and fluffy. Beat in eggs one at a time on medium speed until well blended. Add remaining ingredients; beat until smooth, scraping down side of bowl occasionally.

Pour cream cheese mixture over cooled baked crust, spread evenly with spatula.
4Bake 40-50 minutes or until sides of cheesecake are firmly set but center jiggles slightly, checking doneness at 35 minutes. (Cheesecake center will firm up during cooling.) Cool about 2 hours or until completely cooled.

Refrigerate bars at least 5 hours or overnight before serving for best results. With warm wet knife, cut into 4rows by 4 rows. Store in refrigerator.

About this Recipe

Main Ingredient: Fruit
Regional Style: Mexican
Other Tag: Quick & Easy