Gluten Free Margarita Cheesecake
This sweet-tart and creamy gluten free margarita cheesecake is everything a cheesecake should be and more, lacking nothing in flavor or texture. The homemade gluten free graham cracker crust is just icing on the cake, only it's the crust on the bottom.
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Servings: 10
Calories: 363kcal
Equipment
Ingredients
- ¼ cup butter or vegan butter Earth Balance®, melted
- 1¼ cup gluten-free crushed graham crackers
- 16- oz cream cheese or vegan alternatives room temperature (Kite Hill, Go Veggie®, Follow Your Heart, Daiya™)
- ½ cup granulated cane sugar
- 3 Tbs. coconut milk cream skimmed off the top (at least 12% fat, canned coconut milk, unshaken)
- 4 Tbs. tequila or add more lime juice
- 2 tablespoons lime juice approximately 2 limes
- 1 Tbs. Grand Marnier or orange juice
- 2 eggs room temperature (or egg substitute like silken tofu -- see egg substitute #5 in my egg replacers post linked here)
- freshly grated lime zest from 2 limes it doesn’t hurt to add more
- 1 cup sour cream dairy or non-dairy
- ¼ cup granulated cane sugar
- ½ Tbs. lime juice
- ½ Tbs. tequila or orange juice
Instructions
- Pre-heat oven to 350° F.
- Line a 9 inch springform or round or 9 x 11 inch baking pan with parchment or oil lightly.
- 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 or substitute. 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 gently 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 and serve with whipped cream, ice cream or on its own.
Video
Nutrition Facts
Gluten Free Margarita Cheesecake
Serving Size
1
Amount per Serving
Calories
363
% Daily Value*
Fat
29
g
45
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Cholesterol
112
mg
37
%
Sodium
202
mg
9
%
Carbohydrates
21
g
7
%
Sugar
18
g
20
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.