

This entry was posted in Alcohol, Brownies & Bars, Cheesecake, Fruit, Giraffes Can Bake, Summer Recipes and tagged cheesecake, cheesecake bars, cinco de mayo, lime, margarita, strawberry, strawberry margarita, strawberry margarita cheesecake bars, tequila.Raw Strawberry Margarita Cheesecake Cups. Store in the fridge, covered for up to 5 days.You’ll probably have plenty of strawberry mix left over, store this in a tupperware to eat with the cheesecake or it’d be great on ice cream!.If you’d like to make a smaller pan, just halve the recipe and use a 9×9″ square pan.If you’re in the US and can’t get your hands on digestives, graham crackers will be just as good.Remove the cheesecake from the pan using the foil and cut into squares.Cool in the pan on wire rack for about 30 minutes then move to the fridge to chill for at least 3 hours.Bake for 45 minutes, until the edges are lightly browned.

Spoon big dollops of the cooled strawberry mix on top of the filling and then swirl into the cheesecake using a knife.Spoon the filling onto the cooled crust and spread out evenly. To make the cheesecake filling, beat all the filling ingredients using a hand or stand mixer until smooth and creamy.

Press crust mix into the pan, bake for 5 minutes. Add to a bowl with the melted butter, sugar and lime zest and stir to combine. To make the crust, put the digestives in a food processor and make into fine crumbs.The juice in the strawberries should make enough liquid, but if it starts to get dry and stick to the pan too much add 1 or 2 tbsp of water. Add the tequila and sugar and heat on medium, stirring frequently. Toss the chopped strawberries in the cornflour and then place in a small saucepan. Make the strawberry mix first so it has plenty of time to cool.Preheat oven to 180C/350F and line a 13×9″ brownie pan with foil so there’s plenty of foil overhang.
#Virgin margarita cupcakes full
