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Margarita Cheesecake Pie

Margarita Cheesecake Pie

No tequila required for this margarita! This easy cheesecake pie gets its sweet-tart deliciousness from sweetened condensed milk and fresh lemon juice.


  • 1 sleeve RITZ Crackers (34 crackers), crushed
  • 6 tablespoons butter, melted
  • 2 large limes, divided
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1/4 cup fresh lemon juice

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  1. Heat oven to 350 degrees F.
  2. Mix cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  3. Bake for 10 minutes or until golden brown.
  4. Remove from oven; let stand for 5 minutes.
  5. Meanwhile, zest 1 of the limes; set aside.
  6. Cut zested lime in half; squeeze juice from lime halves.
  7. Beat cream cheese and milk with mixer until blended.
  8. Add lime juice and lemon juice; mix well. Spread into crust.
  9. Cut remaining lime into 4 lengthwise quarters; cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest.
  10. Refrigerate for 1 hour or until set.

Prep Time 30 min.
Total Time 1 hr. 30 min.
10 servings

Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.

Avoid Freezing No-Bake Cheesecakes: Do not freeze no-bake cheesecakes unless otherwise specified in the recipe.

Nutritional Information: Amount per Serving - Calories 400 Total fat 28g Saturated fat 17g Cholesterol 95mg Sodium 360mg Carbohydrate 32g Dietary fiber 1g Sugars 24g Protein 7g

% Daily Value Vitamin A 15% DV Vitamin C 10% DV Calcium 15% DV Iron 2% DV

Recipe and photo credit: Kraft Foods -