Go Back
Print Recipe
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


  • 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.