Frozen Margarita Cheesecake Bites #Redux
Frozen Margarita Cheesecake Bites #Redux is a lacto ovo vegetarian side dish. This recipe serves 12. For 30 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 103 calories. 151 person were impressed by this recipe. Head to the store and pick up tequila, lime juice, pretzel, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. It is brought to you by Curious Cuisiniere. With a spoonacular score of 2%, this dish is improvable. If you like this recipe, you might also like recipes such as Strawberry Margarita Cheesecake Bites, No-Bake Strawberry Margarita Cheesecake Bites, and Frozen Cheesecake Bites.
Servings: 12
Preparation duration: 140 minutes
Ingredients:
2 Tbsp butter, melted
3 Tbsp lime juice
¾ c pretzel crumbs (roughly 2-3 c pretzels)
2 tsp sugar
Limes and coarse sugar (optional, for topping)
2 ½ Tbsp silver Tequila
2 ½ Tbsp Triple Sec
¼ c water 1 ½ tsp gelatin (roughly ½ of a package)
Equipment:
food processor
bowl
hand mixer
muffin tray
microwave
Cooking instruction summary:
Process pretzels in a food processor until crumbs form. Add sugar and mix to combine.Pour mixture into a small bowl. Add melted butter and stir until pretzel pieces are well coated.Press one rounded tablespoon into each lined muffin tin.Freeze crusts while preparing the filling.In a small bowl, combine ¼ c water with gelatin. Stir to dissolve and set aside to let the gelatin soften.In a large bowl, beat cream cheese with a hand mixer until soft. Add sour cream and sugar. Beat until combined.In a small, microwave safe, bowl, mix lime juice and alcohols. Heat in the microwave until warm (30 seconds).While blending with your hand mixer, slowly add the warm alcohol mixture and combine. (This will warm the cream cheese mixture slightly so that the gelatin doesn’t seize as is hits the cool mixture.)Stir the gelatin mixture and add it slowly to your cream cheese mixture, while blending until smooth.Scoop ¼ c of filling into each of the lined muffin tins, over the crust.Freeze for 2 hours or overnight.(Optional) Top with lime slices and coarse sugar to serve.
Step by step:
1. Process pretzels in a food processor until crumbs form.
2. Add sugar and mix to combine.
3. Pour mixture into a small bowl.
4. Add melted butter and stir until pretzel pieces are well coated.Press one rounded tablespoon into each lined muffin tin.Freeze crusts while preparing the filling.In a small bowl, combine ¼ c water with gelatin. Stir to dissolve and set aside to let the gelatin soften.In a large bowl, beat cream cheese with a hand mixer until soft.
5. Add sour cream and sugar. Beat until combined.In a small, microwave safe, bowl, mix lime juice and alcohols.
6. Heat in the microwave until warm (30 seconds).While blending with your hand mixer, slowly add the warm alcohol mixture and combine. (This will warm the cream cheese mixture slightly so that the gelatin doesn’t seize as is hits the cool mixture.)Stir the gelatin mixture and add it slowly to your cream cheese mixture, while blending until smooth.Scoop ¼ c of filling into each of the lined muffin tins, over the crust.Freeze for 2 hours or overnight.(Optional) Top with lime slices and coarse sugar to serve.
Nutrition Information:
covered percent of daily need
