The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

No-Bake Margarita Cheesecake Pie

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Margarita Cheesecake Pie on green plate with lime slicesHappy Monday, you guys!

This Margarita Cheesecake Pie is to-die for. For reals.

Cinco de Mayo is tomorrow and I figured I was better late than never with this recipe. I knew that after trying my No-Bake Pink Lemonade Cheesecake Pie that I had to make a margarita version and here it is. Creamy, luscious, sweet and tart and just packed with a margarita punch. And non-drinkers, hath no fear – it is non-alcoholic.

Though if you’re a daredevil like myself, spiking it is recommended. I don’t tequila-discriminate.

My mom loves sour stuff. Sweet Tarts and the sour Jelly Bellies are one of her favorite things. I, however, cannot stand sour candy. Gummy worms – the ones that were once sour in a past life but are now a whisper of sour – are the only “sour” I can tolerate. Anything else is off-limits.

So you’d think that my mom would love margaritas, what with their sour punch and extreme tartness. But no, she hates margaritas with an intense passion. The woman who shoves a whole lime in her Corona, the woman who will eat Sweet Tarts until her tongue swells, the woman who loves sour candy with a fiery passion hates margaritas.

Did I mention she’s also allergic to cucumbers but not pickles? She is a strange, strange woman indeed.

I, for one, enjoy margaritas despite my typical anti-sour attitude. I kind of enjoy the puckery punch that the fresh lime has and the kick from the tequila. And this is precisely one of the reasons why I devoured this pie faster than you can say “tequila shots.”

That, and because it was 99 degrees F on Friday. NINETY-NINE. That is so foul, y’all. So I was taking alllllll the chill I could get, and this pie offered plenty of that iciness I craved on that hot day.

[And PLEASE don’t tell me 99 degrees isn’t hot. What kind of world do you live in if 99 degrees F. isn’t hot!? Whatever it is, I do not want to live in it.]

Margarita Cheesecake Pie on green plate with lime slices and a forkANYWHO. Let’s get to the bottom of this pie.

Er. I already did. Oops.

Margarita Cheesecake Pie on green plate with lime wedges and a lime in background*adapted from my No Bake Pink Lemonade Cheesecake Pie Recipe

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4 from 1 vote

No-Bake Margarita Cheesecake Pie

This creamy, icy cheesecake pie is packed with a puckery punch from margarita mix, cream cheese and Cool Whip. It's such a dreamy Cinco de Mayo or summertime treat!
Prep Time8 hrs
Total Time8 hrs
Course: Frozen Desserts, No Bake Desserts, Pie
Cuisine: American, Dessert, Mexican
Servings: 8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (8 oz) package cream cheese softened
  • 6 oz frozen margarita mix somewhat thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container Cool Whip thawed
  • Zest of one lime
  • 1 prepared graham cracker crust
  • Sparkling sugar optional but recommended for crunch and a cute "salt" appearance

Instructions

  • In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth.
  • Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2-3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it.
  • Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4-6 hours or overnight (overnight recommended) before cutting into slices. Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed.

Margarita Cheesecake Pie on green plate with fork, lime wedges and a bite missingI love the appearance of the sparkling sugar “salt” on top of each piece of this luscious, creamy pie. It’s packed with that punch of lime thanks to the non-alcoholic margarita mix and has plenty of that sweet-tart flavor you crave from a frosty, marg-on-the-rocks.

*Want to add tequila? Add about 1 shot’s worth in when you mix the condensed milk, cream cheese and margarita mix.*

*Cutting calories? Make this with fat-free or reduced-fat cream cheese, fat-free sweetened condensed milk, and Cool Whip Free or sugar-free Cool Whip.*

Margarita Cheesecake Pie collageHave a super sweet day!

xo, Hayley

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Comments

  6. Love, absolutely love this recipe! Oh the flavor, YUM! I love all things lime and margarita! I made this tonight and put it into separate cupcake liners for my peeps at work tomorrow. Happy Cinco de Mayo!

    Reply

    • Chelsey – I am so glad you loved it and already made it… WOW! You’re a rockstar! The individual cupcakes sound PERFECT. Happy Cinco de Mayo!!

      Reply

    • Nope, this is definitely not being made for Mother’s Day BUT I do still have some in my freezer for tonight.. and for me only 🙂

      Reply

    • Dude, you’re worse off in Phoenix! I bet it’s even hotter than it is here! But at least we can agree pie needs to happen 😀 Thanks Stephanie!

      Reply

  12. This sounds delightful! Margaritas are my favorite. I think I’ll have to try it with coarse seal salt sprinkled on the edge by the crust instead of the sugar.

    Reply

  13. Did you use a standard size pie crust? I saw a 10″ at the store. How much more would you have to make to fill a 10″ shell? I want to make this for a Jimmy Buffett theme party. Thanks!

    Reply

    • Hi Phyllis! Your party sounds awesome! I used the standard size pie crust from the store… I believe those are 9″ or 10″. 10″ sounds more like it. No changes are needed for the recipe. However, I would not choose the pie crust that says on the package “2 extra servings” as your pie filling will be thinner than if you used the regular size. Have fun!

      Reply

  14. 4 stars
    This was very good, but the filling is enough for 2 pies. After filling the first, I went to the store to buy another crust so I wouldn’t waste any. 🙂

    Reply

  16. Hello! This sounds awesome & I’m going to make it today. Can it be served chilled & stored in the fridge or does it have to remain in the freezer? Thanks!

    Reply

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