margarita cheesecake bars
(1 rating)
Good any time of year!!
(1 rating)
yield
serving(s)
prep time
30 Min
Ingredients For margarita cheesecake bars
-
1 boxlemon cake mix, prepared as box directs
-
1/2 cfresh lime juice (grate lime peel first)
-
1 pkg(2-1/2 tsp) unflavored gelatin
-
3 pkg(8-oz each) cream cheese, softened
-
1/2 csugar
-
1 Tbspfreshly grated lime peel
-
1lime for garnish
How To Make margarita cheesecake bars
-
1Heat oven to 350 degrees. Line a 13x9-in baking pan with foil,letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.
-
2Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends. lift from pan. Trim rounded top (hump) off the cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
-
3Pour lime juice into a small saucepan; sprinkle with the gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from the heat.
-
4Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed for 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
-
5To serve: Lift from pan. Cut into 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise and then crosswise into 11 slices. Top bars with lime and peel.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT