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For Cinco de Mayo or for anytime you’re craving something cool and creamy, this gluten free Margarita Cheesecake is the fix! Seriously, it’s one of the most melt-in-your-mouth desserts I’ve ever made, and the tang from the lime and tequila makes it unmistakably margarita.
Made with homemade gluten free graham crackers (I keep a bag of extras in my freezer for just such baking cravings!), the crust is light and not overly sweet, but the perfect counterpoint to the tart flavors in the filling. Every bite into this luscious gluten free margarita cheesecake gives the hint of a delicious fresh-squeezed lime. And as if it were possible to make cheesecake any better, this recipe is easily made dairy-free, too!
So celebrate with all the flavors of one of the most-loved and iconic drinks (with or without the alcohol) … in a dessert everyone will love!Print
Pre-heat oven to 350° F.
Line a 9 x 11 inch baking pan with aluminum foil and lightly oil.
Crush graham crackers into fine crumbs (if the crumbs are too large, the crust won’t hold together well). Stir in melted butter with a fork until the crumbs hold together when pressed. Transfer to the lined pan and press into the bottom with a rubber spatula.
Bake for 5 minutes.
Whip cream cheese and sugar until smooth and fluffy. Add coconut milk cream, tequila, lime juice and Grand Marnier. Once incorporated, add eggs. Lastly, fold in the lime zest.
Pour mixture over cooked graham cracker crust and spread so it touches all the sides of the pan. Bake for 30 minutes, or until only slightly jiggly in the center.
While the cheesecake is baking, stir together sour cream, sugar, lime juice and tequila, and set aside. Once cheesecake is cooked, pour and smooth on top with a rubber spatula, then return to the oven to bake for 5 more minutes.
Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares and serve with whipped cream, ice cream or on its own.
I hope you love this recipe as much as we do!
Pin it for later!