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Margarita Cheesecake Bars

Margarita cheesecake bars with a golden graham cracker crust and a creamy lime-infused filling with a tequila kick. Baked until the center is just set and slightly jiggly, then chilled for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1.5 cup lime-flavored graham cracker crumbs Use crumbs, not full crackers.
  • 0.333 cup melted butter Melted and cooled slightly.
Lime cheesecake filling
  • 24 oz cream cheese, softened Soften to room temperature for a smooth batter.
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 0.25 cup fresh lime juice
  • 2 tbsp tequila Use tequila; if swapping, use 1 tsp vanilla extract instead.
  • 1 tbsp lime zest
  • 2 eggs Add one at a time.
  • 0.5 cup sweetened condensed milk
Optional rim and garnish
  • 1 tbsp salt for rim Optional for rimning the serving plate.
  • whipped cream For topping each bar.
  • lime slices For garnish on top of bars.

Equipment

  • 1 sheet pan

Method
 

Bake the crust
  1. Preheat oven to 325°F. Mix lime-flavored graham cracker crumbs with melted butter and press into an 8x8 or 9x9 inch baking pan.
  2. Bake the crust at 325°F for 8 minutes, then let cool completely.
Make and bake the cheesecake layer
  1. Beat cream cheese and granulated sugar until smooth. Add sour cream, fresh lime juice, tequila, and lime zest and mix until combined.
  2. Add eggs one at a time, beating on low speed after each addition.
  3. Stir in sweetened condensed milk until just combined. Pour filling over the cooled crust.
  4. Bake at 325°F for 22-25 minutes until the center is almost set but still slightly jiggly.
Chill, slice, and serve
  1. Cool the cheesecake completely, then refrigerate for at least 2 hours to fully set.
  2. Cut into 16 bars and serve topped with whipped cream and a lime slice.
  3. Optional: rim the serving plate with salt before serving.

Notes

For the smoothest texture, use room-temperature cream cheese and mix only until no lumps remain—overbeating can add air and cause uneven cracking. Store covered in the refrigerator for up to 4 days; freeze bars in a sealed container for up to 1 month for best texture. For a non-alcohol option, replace the tequila with 1 tsp vanilla extract (keep lime juice and zest the same).