Margarita Cheesecake

Creamy and rich Margarita Cheesecake has all the flavors of your favorite margarita. A New York-style cheesecake made with the traditional cream cheese and sour cream then flavored with orange and lime zest and a few shots of tequila and Grand Marnier.

A cool, creamy dessert for the warm days of summer and a delicious addition to any Cinco de Mayo celebration.

Creamy and fruity cheesecakes

I love cheesecake! And a creamy New York-style cheesecake has got to be my go-to favorite. When you add fruit to the mix it becomes a wonderful mix of sweet and tart with the cheese's creamy richness complementing the bright fruit flavors. These colorful fruits can be swirled throughout the cheesecake or used as a burst of color on the top for the perfect finishing touch.

Favorites like easy No Bake Peach Cheesecake, tangy Lemon Blueberry Cheesecake, tropically-flavored Mango Pineapple Cheesecake, or this lime margarita cheesecake, offer up tasty, seasonal desserts perfect for spring and summer.

Why you'll love this cheesecake

Next to my favorite cheesecake, a chilly, sweet and tart margarita has got to be high on my list. So combining them into one luscious and slightly tipsy treat was a no-brainer. Here are more reasons why you're going to love this Margarita Cheesecake:

Dreamy Texture: A smooth and creamy filling sits on a sweet vanilla-flavored crumbly crust for the perfect pairing.

Margarita Flavor: Sweet cream cheese meets lime and orange zest for a slightly tart edge while the addition of tequila and Grand Marnier bring the mellow flavors of a Cadillac margarita into play. It'a a cocktail in cheesecake form!

Creamy Richness: Cream cheese and sour cream make this dessert pure indulgence which is balanced perfectly with the sweet-tart flavor of the zests and liquors.

Versatile: You can garnish this with whipped cream and slices of fruit, or serve it as is. You can also make a non-alcoholic version, see recipe variations below.

Ingredients

Grabbing the right ingredients is the first step to making this show-stopping cheesecake. The exact measurements are in the printable recipe card at the bottom of the post.

For the Vanilla Cookie Crust:

• Vanilla wafer cookies - for a crunchy sweet vanilla flavored crust
• Butter - adds richness and holds the crust together
• Lime Zest - adds the zing we all love in our margaritas

For the Margarita Cheesecake:

• Limes - both lime juice and lime zest will add the perfect tang to this creamy dessert. Purchase a few extra for garnishing the top.
• Oranges - The zest is used to impart a bit of orange flavor zing similar to that found in a margarita. Additional oranges can be sliced and used for garnish.
• Cream cheese - adds a rich, smooth creaminess found in all NY cheesecakes.
• Sour cream - brings a bit of tang to complement the cream cheese.
• Sugar - sweetens the filling.
• Salt - enhances the flavors of all ingredients
• Eggs - are an important ingredient that helps set the cheesecake making it sliceable.
• Grand Marnier - offers a sweet and slightly bitter orange flavor.
• Tequila - brings an earthy sweetness to the cheesecake.

How to make a Margarita Cheesecake

This lime cheesecake is way easier than it looks and no water bath needed. With just a few pointers and these step-by-step directions, you'll have a luscious Margarita Cheesecake that will impress in no time!

To make the cookie crust:

1. Place vanilla wafers in a food processor and pulse until you have fine crumbs. You can also use a ziplock bag and rolling pin to make crumbs if you do not have a food processor. Add in 2 teaspoons of lime zest and melted butter.
2. Stir until the mixture sticks together.
3. Butter a springform pan then press crumbs into the bottom and halfway up the sides of the pan.
4. Bake for 15 minutes then let cool completely on a wire rack.

To make the cheesecake:

1. Place room temperature cream cheese in a large bowl.
2. Beat cream cheese at medium speed until smooth and creamy.
3. Gradually beat in the sugar and salt until well blended.
4. On low speed, add eggs one at a time until well combined.

5. Add sour cream.
6. Sprinkle in orange and lime zests.
7. Add tequila, Grand Marnier, and lime juice.
8. Mix until just blended.

9. Pour the cheesecake mixture into the cooled crust.
10. Bake for 45 minutes then turn oven off and leave in the oven for an additional hour. Do not open the door to check on it. Remove the cheesecake from the oven and cool it completely in the pan on a wire rack.

Note: Prior to serving, it is best to refrigerate the cheesecake for at least 4 hours, however overnight is best.

Once chilled, decorate the top with whipped cream and orange and lime slices just prior to serving.

Go ahead and take a bite. Cool, creamy richness will melt in your mouth and leave you with a bright, zesty, and slightly tart flavor on your tongue. What more could you want than this cool dessert for a warm summer day or, save the recipe, and serve it as the perfect ending to a Cinco de Mayo feast?

Garnishes

You can decorate the cheesecake and give it a more festive look. Here are some tasty suggestions to try:

• Cream Cheese Frosting
• Whipped Cream
• Lime and Orange Slices
• Strawberries

Recipe tips

Some additional tips for the perfect cheesecake!

Plan Ahead: Plan to make your cheesecake the day before you need it. Letting it chill overnight in the refrigerator helps it set and enhances its flavors.

Temperature Matters: Don't forget to bring the eggs and cream cheese to room temperature before mixing your batter. This will make a smoother, creamier cheesecake that blends well with other ingredients.

Get More Juice From Limes: Here's a quirky tip - microwave your limes for 20-30 seconds before squeezing them. Yep, weird huh! This little zap helps break down some of the fibers inside, and you'll get a lot more juice.

Choose the Right Tool for Mixing: Use the paddle attachment on your mixer when combining the ingredients. This attachment keeps the batter dense and smooth.

Mix the Filling at Low Speed: When it's time to mix up the cheesecake filling, keep it low and slow. Mixing at a low speed minimizes the air whipped into the batter, preventing cracks during the baking process.

Cool the Cheesecake Slowly: Allow it to cool slowly in the oven after it's turned off to help prevent surface cracking and develop the perfect texture.

Recipe variations

Crust: Use a graham cracker, coconut, or shortbread crust. Or try a pretzel crust for a sweet and salty combo.

Non-alcoholic: You can switch out the Grand Marnier for orange juice plus ½ teaspoon orange extract and the tequila for lime juice or non-alcoholic Jalisco 55.

How to store cheesecake and how long it will last

Wrap the cooled cheesecake in plastic wrap and store it in the refrigerator. It will keep for 3-5 days in the fridge but, if your family is anything like mine, it won't be around that long.

To freeze - Wrap it tightly in a layer or two of plastic wrap and then a layer of aluminum foil or place it in a large freezer bag. It will last for up to 2 months in the freezer. Thaw it in the fridge overnight.

Frequently asked questions on cheesecakes

Why is my cheesecake lumpy?

Lumps in a cheesecake are usually caused by cream cheese that has not been brought to room temperature. A little trick if you forgot to set your cream cheese on the counter ahead of time, place the unopened package in a bowl of warm water and let it set until soft. Another option is to place an 8-oz block of cream cheese, unwrapped, on a plate and microwave on high for 15 seconds.

How do you know when the cheesecake is done?

A cheesecake is dense, rich, and creamy and cannot be tested with a toothpick like a normal cake. You can gauge if it is done by gently shaking the pan. The cheesecake is done if the center jiggles just slightly and looks a little softer. Another indication the cheesecake is done is if the top is starting to turn a light golden color and has a shiny appearance.

How do I remove a cheesecake from the bottom of a springform pan?

First rule of thumb, always chill the cheesecake until firm before trying to remove the bottom. I like to line the bottom of the pan with parchment paper and have it extend just a ¼" over the edge. This allows enough paper to help lift the cheesecake off the bottom with the help of a large spatula and another person.

Why does my cheesecake crack on top?

Usually, it is due to the cheesecake being over-baked and getting too dry or by a sudden temperature change. As it contracts, the edges stick to the pan forming cracks. Eliminate this problem by baking it slightly less and leaving it in the oven for at least an hour to moderate the temperature change.

How long should the cheesecake be allowed to cool before placing it in the refrigerator?

The cheesecake should be cooled completely to room temperature and then chilled, uncovered, in the refrigerator for at least 4 hours or overnight. Not allowing it to cool completely can cause the crust to become soggy. For serving, take it out 30 minutes prior to plating.

More cheesecake deliciousness

• Air Fryer Basque Burnt Cheesecake
• Chocolate Kahlua Cheesecake
• Chocolate Marble Cheesecake
• Carrot Cake Cheesecake
• Pecan Pie Cheesecake
• No Bake Pumpkin Cheesecake

Find lots of amazing dessert recipes right here on 2CM!

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This post has been updated with new photos and step-by-step directions. It was first published on July 28, 2014.