Margarita cheesecakes

This delicious cake is both cheesecake, and margarita cocktail. For when you've just had one of those days.

  • 20 mins preparation
  • 12 mins marinating
  • Serves 8
  • Print


Margarita cheesecakes
  • 250 gram cream cheese, softened
  • 1 teaspoon finely grated lime rind
  • 2/3 cup (150g) caster sugar
  • 300 millilitre cream
  • 3/4 cup (180g) sour cream
  • green food colouring
  • 3/4 cup (180ml) lime juice
  • 1/3 cup (80ml) orange juice
  • 1/4 cup (60ml) tequila
  • 1 tablespoon cointreau
  • 1/4 cup (55g) white sugar


Margarita cheesecakes
  • 1
    Refrigerate eight 3/4-cup (180ml) glasses.
  • 2
    Beat cheese, rind and caster sugar in small bowl with electric mixer until smooth. Add cream, sour cream and enough food colouring to tint mixture pale green, beat until smooth. Stir in juices, tequila and Cointreau.
  • 3
    Transfer mixture to large jug. Divide mixture among glasses, freeze overnight.
  • 4
    Place white sugar on saucer. Dip rim of glasses in cold water then into white sugar, serve immediately.

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