You’ll love this decadent Strawberry Margarita Cheesecake recipe. It’s bright, colorful, delicious and can be easily prepared in about an hour.
- 1 1/4 cup ground pretzels or graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- 3 (8-ounce) bricks cream cheese, room temperature
- 1 1/4 cups sour cream
- 3/4 cup plus 2 Tbsp. sugar
- 3 1/2 Tbsp. Grand Marnier
- 3 1/2 Tbsp. tequila
- 3 Tbsp. fresh lime juice
- 3 large eggs
Lime Topping Ingredients:
- 1 cup sour cream
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sugar
- 2 tsp. grated lime zest
- thinly sliced strawberries
- one lime slice
To Make Crust:
- Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with cooking spray. Whisk together pretzel (or graham cracker) crumbs, sugar and butter in a medium bowl until blended. Press crumbs evenly into the bottom of prepared springform pan. Bake for 6 minutes, then remove.
To Make Cheesecake:
- Meanwhile, in the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sour cream until smooth. Add in the sugar, and beat until well combined. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice, tequila and Grand Marnier until just combined. Pour the filling over the cooked crust.
- To minimize cracking, place a shallow pan (I used an oven-proof 9×13-inch pan) half full of hot water on the bottom rack of the oven during baking. Bake for 50-55 minutes or until the center is set. Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
To Make Topping:
- Whisk sour cream, lime juice, lime peel and sugar in small bowl to blend. Spread evenly over the cooled cheesecake. Arrange sliced strawberries and a slice of lime on the topping for garnish.
Blueberries, blackberries, cherries or mangoes would also be great in place of (or in addition to) strawberries with this. Or the cheesecake also stands well berry-free on its own!
Cheesecake recipe adapted from Liv Life.
Awesome! I don’t think I’ve come across a strawberry cheesecake in margarita-form! Great idea, and absolutely gorgeous!
Okay, that is one ridiculously beautiful-looking dessert! YUM!
I’ve been dreaming of a strawberry margarita cheesecake and here it is! Totally gorgeous!
The way you decorated the top with the strawberries is just stunning, Ali!
This is fantastic. As a lover of margaritas (in any form), I could probably demolish a few slices in one sitting. Love the salty pretzel crust–perfect touch!
I will gladly accept any excuse to make and/or eat cheesecake…especially if it is modeled after one of my favorite alcoholic beverages!
This looks ridiculously good! My boyfriend would love this recipe.
Oh my, isn’t that absolutely gorgeous!!
I am going to add this to my Mouth Watering Mondays post this coming Monday at www.noshingwiththenolands.com Cheers, Tara
great lookin food!!!I can’t wait to start to prepare it!!!thank you!
I made the recipe, so far so good! Not quite done. For future reference- does it HAVE to chill for 8 hours or would 1 or 2 suffice?
What’s Grand Marnier?
I made two of these for the first time on Sunday, one each for work and home. The only change I made was doubling the butter in the crust mixture because it seemed a tad dry to me. They came out fabulous! By Tuesday evening both had been completely demolished, leaving no evidence but a few lonely bits of crust on a pan.
Years late in finding this – but in the case of strawberry margarita cheesecake late is DEFINITELY better than never!
Thinking of trying greek yogurt in the topping instead of sour cream. Thoughts?
Awesome, so glad you enjoyed it! And I haven’t tried it with Greek yogurt, but imagine that would work well.
Scrumptious beyond belief! I decided to use ginger snaps instead of graham crackers. I love the added spice
Cooking technique was awesome! No crack, beautiful cake. Flavor was so-so, not very sweet and a bit bland. Pretzel crust was less interesting than I thought it would be. Topping ingredients must be wrong. 2 Tbls. of lime juice in 1 cup of sour cream makes for a runny mess.
AAAH-MAZING ❤️ ! I made this in a 6 inch pan for a personal Bday cake for my daughter in law ❤️ The flavor was delicious and so pretty !