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Berry Margarita Cheesecake Squares

Berry Margarita Cheesecake Squares

Nutrition Facts
  • cal. (kcal) 286
  • Prep: 15 mins
  • Bake: 35 mins at 350°F
  • Chill: 1 min
  • Serving Size: 20 squares
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Ingredients

Crust
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1/3 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup pecans, chopped
Cheesecake Topping
  • 2 8 - ounce package cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons tequila
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon cornstarch
  • 1 cup each blueberries, raspberries, sliced strawberries and blackberries

Directions

  1. Heat oven to 350 degrees .
Crust
  1. In a large bowl, beat butter 1 minute; add sugars and beat 3 minutes. Beat in flour on low speed until just incorporated. Beat in pecans.
  2. Press mixture evenly over bottom of a 13 x 9 x 2-inch nonstick baking pan. Bake at 350 degrees for 10 minutes. Cool slightly.
Cheesecake Topping
  1. In a large bowl, beat cream cheese and sugar 3 minutes. Add eggs and vanilla and beat 2 minutes; beat in tequila, lime juice and zest. Beat in cornstarch.
  2. Pour topping over crust. Bake at 350 degrees for 20 to 25 minutes, until set. Cool slightly; refrigerate 1 hour.
  3. Cut into 20 squares and refrigerate until serving. To serve, trim off browned edges and top with berries.

Nutrition Information for Berry Margarita Cheesecake Squares

PER SERVING: 286 cal., 20 g total fat (10 g sat. fat), 64 mg chol., 77 mg sodium, 24 g carb. (2 g fiber), 5 g pro.

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