Give Margarita Cheesecake Pie sweet-tart deliciousness with sweetened condensed milk and fresh lemon juice. No tequila needed for Margarita Cheesecake Pie!
What You Need
Original recipe yields 10 servings
34 RITZ Crackers, crushed
6 Tbsp. butter, melted
2 large limes, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup fresh lemon juice
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Let's Make It
Heat oven to 350ºF.
Combine cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Bake 10 min. or until golden brown. Remove from oven; cool 5 min.
Meanwhile, zest 1 lime; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blended. Add lime juice and lemon juice; mix well.
Spoon cream cheese mixture into crust; smooth top. Cut remaining lime into 4 lengthwise quarters, then cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest.
Refrigerate 1 hour or until firm.
Prepare using PHILADELPHIA Neufchatel Cheese.
Avoid Freezing No-Bake Cheesecakes
Do not freeze no-bake cheesecakes unless otherwise specified in the recipe.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0.5g
Total Carbohydrates 32g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.