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.]
ANYWHO. Let’s get to the bottom of this pie.
Er. I already did. Oops.
*adapted from my No Bake Pink Lemonade Cheesecake Pie Recipe
No-Bake Margarita Cheesecake Pie
- 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
- 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.
I 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.*
Laura @ Laura's Culinary Adventures says
Delicious! 99 degrees is hot!!
I know! It’s the worst 🙁
Katelyn @munchie pie says
It was 81 in WI yesterday and I thought that was hot! 99?! omg… And I love that sugar on top, I totally thought it was salt! Looks so pretty!
Ali @ Honey and Maple Syrup says
I live in Sacramento too and can attest to the ridiculous heat on Friday. Blech! Anyway, this pie looks amazing!
It was the worst! And thank you, Ali!
I love margaritas and your pie is right up my alley!!! Please save me a big slice 🙂
Dorothy @ Crazy for Crust says
Thanks Dorothy! xoxo!
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!
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!!
Ashley | The Recipe Rebel says
Um, 99 is ridiculous for this time of year! I would definitely be needing one of these pies to cool me down!
Thanks Ashley! I totalllllly needed this as a cool-down agent 😀
Kelly - Life Made Sweeter says
It was pretty hot where I am too but not nearly 99 degrees. A big slice of this no-bake pie would be perfect to cool down with. It looks fabulous and perfect for Cinco de Mayo too!
Thanks Kelly! It’s the perfect cool-down mechanism!
[email protected] says
Oh man how perfect are these for Cinco de Mayo! Your description of your mother made me laugh, I guess you won’t be making her this for Mother’s Day!
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 🙂
Sooooo… I will be able to eat all of this!! And..so wish I can put the tequila in there :p
Tequila is a smart idea, I must say 🙂
Stephanie @ Eat. Drink. Love. says
I feel your pain on the heat living in Phoenix. Ugh. HATE! This pie though? WANT!
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!
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.
Jeanne, that would be phenomenal!
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!
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!
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. 🙂
Girl! It’s over 100 here in San Diego! Gonna make this tomorrow for a weekend treat!!!
Do it, Helen!!
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!
Hi Deborah, it needs to be stored in the freezer!