No-Bake Margarita Cheesecake in a Jar

What is it about food in a jar that is so enticing?  I mean, I’m a lover of all foods, but stick it in a cute, little wide-mouthed jar and I swoon!

There’s just something about that almost rustic charm of the mason jar.

Aside from mason jars, I’m also a huge fan of cheesecakes.  Cheesecakes in any shape, size and form.  It truly is hard to beat a classic cheesecake; thick, silky, rich cheesecake atop a buttery, crispy graham cracker crust.  YUM!  But there are times when time life just doesn’t grant you the 4+ hours hours needed to make, bake and cool the classic cheesecake.

So in times like that I turn to a no-bake cheesecake.

All that rich, creamy, tangy-ness we’ve come to love and expect from the classic cheesecake but it comes together in mere minutes rather than hours!  Woohoo!

So, I’ve take 2, okay 3, of my loves; food in jars and cheesecake….and margaritas and brought them together in this delicious and simple recipe. I have four words for you No. Bake. Margarita. Cheesecake!

What!

All that tangy, lime flavor we know from the margarita infused in smooth, tangy cream cheese and it’s all balance by the graham cracker pretzel (no-bake) crust!  It’s the perfect balance of sweet, tangy, creamy, crunchy and salty, layered beautifully in a little jar, garnished with fresh whipped cream and a hint of lime zest for a little more tang and pop of color!

No-Bake Margarita Cheesecake…in a Jar

Ingredients:


For the cheesecake-

1/2 Cup heavy whipping cream
8 oz Greek yogurt cream cheese or 1/3 less fat cream cheese, room temperature
1/4 Cup + 2 Tbsp powdered sugar
3 Tbsp lime juice
Zest of 1/2 lime

For the crust-
2-3 Tbsp butter, melted
1 Cup graham cracker crumbs (there can be some larger pieces)
1/2 Cup chopped pretzels (there can be some larger pieces)

Directions:


Pour the cream in a medium bowl and beat on high until stiff peaks form.  Set aside.

Place the cream cheese in a medium bowl and beat on high until smooth, about 1 minute.  Add the powdered sugar, lime juice and zest and beat on high until smooth and incorporated.  Remove a quarter of a cup of whipped cream and set aside.  Add the remaining whipped cream to the cream cheese mixture and gently fold in.

For the crust-
Combine 2 tablespoons melted butter, all the graham cracker crumbs and all the pretzel crumbs and stir until the entire mixture is moist.  If it’s still a bit too dry add half a tablespoon of butter and stir to coat, add remaining half tablespoon if needed.

Place 2 tablespoons of the crust mixture in the bottom of 4 ( 8 ounce) wide mouthed mason jars and gently press to form a layer.  Place 2 to 3 tablespoons of the cheesecake mixture over the crust.  Sprinkle more of the crust mixture over the cheesecake, followed by more cheesecake.  Place in the refrigerator until ready to serve.

When serving, top with a little of the fresh whipped cream and some additional lime zest.

Recipe source: A Lynsey Original