Tuesday, November 30, 2010

Margarita Cheesecake Bars

Saturday, our friends, Catherine & Forrest Bailey, had us and several other friends over for dinner. Our friend Katie brought some 7 layer dip that was delicious. I'm usually not a big fan of it, but hers was really good! I couldn't keep my face out of it. HA! Forrest made his tasty chicken enchiladas, and we also had rice, and I brought dessert. I made one dessert, and also bought brownies and ice cream, and a chocolate cream pie. I wanted to make something that kept with the Mexican theme, and was glad when I found these bars.

This is totally NOT what mine looked like. I cut mine bigger and they didn't look so perfect. I was pleased with how they turned out, although, they may not be everyone's cup of tea. They are very lemon-limey, but they are refreshing. Forrest ate at least 3 so I think he liked them. He does know how to appreciate the sweets though, as do I. ;)
I completely copied & pasted the recipe from the website, so if it's all technical, that's why.

Margarita Cheesecake Bars

  • 1 box (18.25 oz) lemon cake mix, prepared as box directs
  • 1⁄3 cup fresh lime juice (grate lime peel first)
  • 1 pkt (21⁄2 tsp) unflavored gelatin
  • 3 bricks (8 oz each) cream cheese, softened
  • 1⁄2 cup sugar (I added a little bit more)
  • 1 Tbsp freshly grated lime peel
  • Garnish: 1 lime

1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray...or use nonstick foil!

2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.

3.Pour lime juice into a small saucepan; sprinkle with gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from heat.

4. Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.

5. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). I cut all the sides of the cake off so I had perfectly cut bars.

To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 thin slices. Top bars with lime and peel.

Planning Tip: Can be made through Step 4 up to 1 day ahead. Garnish just before serving. This is what I did, and they were still very moist!

It's a very light dessert and would be great in the Summer!


  1. Glad you liked the dip! And I didn't realize you'd brought these. I had one and it was DELICIOUS!


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