Margarita No-Bake Cheesecake Recipe - Low Carb & Healthy
Low carb recipe for Margarita No-Bake Cheesecake which belongs to the Sweets recipe category.
- 1 tablespoons (10.4 g) unflavored gelatin
- 1 cup (25 g) Splenda
- cup (180 ml) boiling water
- 1 pounds (680 g) cream cheese or Neufchatel cheese, softened
- 1 cup (230 g) sour cream or plain yogurt
- cup (60 ml) lime juice
- 2 teaspoons grated lime rind
- teaspoon orange extract
- cup (60 ml) tequila
- Sweet-and-Salty Almond Crust
Combine the gelatin and Splenda in a saucepan and pour the boiling water over them.
Stir over low heat until the gelatin is completely dissolved.
Turn off the heat.
Put the softened cream cheese or Neufchatel cheese in a mixing bowl and beat with an electric mixer until very soft and creamy.
(If you have a stand mixer, you can start the cheese beating before you dissolve the gelatin and just leave the mixer mixing on its own.
) When the cheese is very smooth and creamy, add the sour cream or yogurt and beat that in well, scraping down the sides of the bowl as needed.
Next, beat in the lime juice, grated lime rind, orange extract, and tequila.
Go back to the saucepan of gelatin.
It should still be liquid! If it's not, you'll need to heat it again, gently.
Beat the gelatin mixture into the cheese mixture and make sure everything is very well combined.
Pour into the Sweet-and-Salty Almond Crust and chill for at least 4 or 5 hours, and overnight is better.
Run a knife around the cake between the cake and the rim of the springform pan before removing the rim.
Slice with a thin-bladed knife?dipping the knife in hot water before each slice is a good idea, although not essential.
Garnish with paper-thin slices of lime, strips of lime zest, or both.
Each serving will have 11 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 9 grams, and 12 grams of protein. (Analysis includes crust.)