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.


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Rating:

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

Directions Step-By-Step

1
Heat oven to 350. Spray 8 inch square pan with cooking spray.
2
With 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.
3
While 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.
4
Bake 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