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#Virgin margarita cupcakes full

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

900g full fat cream cheese, room temperature.

450g fresh strawberries, hulled and roughly chopped.

Your coworkers will love you and you’ll get to enjoy a cheeky margarita during the work day! Of course, if you live in the UK you’ll just have to eat them all up yourself (shame) since Monday is a bank holiday! These aren’t just great for Cinco De Mayo, they’re a great summery dessert all round! Why not make up a batch of these this weekend and then take them into work on Monday. You bake them for about 45 minutes until puffy and lightly browned at the edges, you don’t want to over bake this! Actually, the hardest part is probably waiting for them to chill and then stopping yourself eating up the whole pan (I won’t judge you if you do, ’tis the season!). The hardest part is probably making up the fresh strawberry mix, which is really quite simple it just takes the longest. The best part about this strawberry margarita cheesecake bars recipe is they’re so simple to make, much easier than a whole cheesecake and you don’t have to worry about any cracking. They have a digestive biscuit crust with a hint of lime in it, a creamy lime and tequila cheesecake filling and a strawberry tequila mix swirled into it! These are so creamy, so tasty and so good you’ll never want to drink a margarita again (but you definitely should, preferably while eating one of these bars!). Good margaritas are hard to find in the UK so I decided to make my own and put it in a cheesecake! Perfect!Ĭinco De Mayo is almost upon us and what better way to enjoy your celebratory margarita than in cheesecake form! I’m a huge fan of tequila, put it in a cocktail and I’ll be sure to love it, nothing beats a good frozen margarita though.