strawberry margarita cheesecake bars

Name: Strawberry Margarita Cheesecake Bars
Prep time: 20 min
Cook time: 55 min
Yield: 16
Cuisine: Mexican
Ingredients: 1 package(s) refrigerated sugar cookie dough; 1 1/2 package(s) (8 oz size) cream cheese; 1/4 cup(s) sugar; 2 - eggs, room temperature; 1/2 cup(s) strawberry tequila drink mix with real fruit; 1 tablespoon(s) cornstarch; 1 tablespoon(s) tequila; 1 teaspoon(s) grated lime zest, if desired; 1 teaspoon(s) orange juice or orange-flavored liqueur; 1 teaspoon(s) vanilla, if desired

53 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on May 4, 2014

Jocelyn Delk Adams is a blogger and she is the source of this recipe that is pure delight. Make these a day ahead to give them plenty of time to be at their best for serving.

Rate

prep time 20 Min

cook time 55 Min

method Bake

yield 16 serving(s)

Ingredients

1 package refrigerated sugar cookie dough
1 1/2 packages (8 oz size) cream cheese
1/4 cup sugar
2 - eggs, room temperature
1/2 cup strawberry tequila drink mix with real fruit
1 tablespoon cornstarch
1 tablespoon tequila
1 teaspoon grated lime zest, if desired
1 teaspoon orange juice or orange-flavored liqueur
1 teaspoon vanilla, if desired

How To Make strawberry margarita cheesecake bars

Step 1

Heat oven to 350. Spray 8 inch square pan with cooking spray.

Step 2

With floured fingers, break up cookie dough into pan; press evenly in bottom of pan to form crust. Bake 15 minutes. Remove pan from oven; cool 10 minutes.
Step 3

While crust is cooling, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed until light and fluffy. Beat in eggs one at a time on medium speed until well blended. Add remaining ingredients; beat until smooth, scraping down side of bowl occasionally. Pour cream cheese mixture over cooled baked crust, spread evenly with spatula.
Step 4

Bake 40-50 minutes or until sides of cheesecake are firmly set but center jiggles slightly, checking doneness at 35 minutes. (Cheesecake center will firm up during cooling.) Cool about 2 hours or until completely cooled. Refrigerate bars at least 5 hours or overnight before serving for best results. With warm wet knife, cut into 4rows by 4 rows. Store in refrigerator.
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