Easy, No-Bake Margarita Cheesecakes!

Ingredients:

Crust

– 2 cups graham cracker crumbs

– 2 tablespoons sugar

– 1 cup butter, melted

Salted Rim

– Jose Cuervo margarita salt, or

– Coarse sea

– Lime juice

Cheesecake

– 3 8-ounce packages 1/3 less fat cream cheese

– 1/2 cup agave nectar

– 1/2 cup powdered sugar

– 1/4 cup triple sec or Grand Marnier

– 1/4 cup silver tequila

– 1/4 cup fresh lime juice

– Zest from 2 limes

– Slices of limes for garnish

Start by making the crust. In a large bowl mix together your graham cracker crumbs and sugar. Add the melted butter and stir until crumbly.

Next, dip the glass rims into the lime juice and then gently press into the salt.

Don’t those look great?

Scoop a few spoonfuls of of graham cracker mixture into each glass and gently press down with a wooden muddler or back of an ice cream scoop. Hint: You don’t have to pack the mixture down too much, just press enough to even the layer out.

Now it’s time for the cheesecake. Place the cream cheese in a large bowl and mix until smooth with a hand mixer. Add in the agave nectar, powdered sugar, alcohol, lime juice, and zest. Mix on low until combined and then increase speed until creamy.

We found the easiest way to fill each glass is with an ice cream scoop, but you could also do this very carefully with a spoon. Fill each glass about 3/4 of the way full and set in the refrigerator for at least 4 hours to firm up.

Garnish with a lime right before serving.

We have to say this is one tasty treat!

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