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Margarita Cheesecake Bars

Margarita cheesecake bars with a lime-kissed, creamy center and a golden graham cracker crust. A tequila kick and slow baking make them sliceable, slightly jiggly in the middle, and perfectly chilled.
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Prep Time 25 minutes
Cook Time 30 minutes
rest 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup lime-flavored graham cracker crumbs
  • 0.333 cup melted butter
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 0.25 cup fresh lime juice
  • 2 tbsp tequila (or 1 tsp vanilla extract)
  • 1 tbsp lime zest
  • 2 eggs
  • 0.5 cup sweetened condensed milk
Garnish & Optional Salt Rim
  • 2 tbsp salt for rim (optional)
  • 1 whipped cream and lime slices for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and bake the crust
  1. Preheat the oven to 325°F. Mix the lime-flavored graham cracker crumbs with melted butter, then press into an 8x8 or 9x9 inch baking pan.
  2. Bake the crust for 8 minutes, then let it cool. Visual cue: it should look set and lightly fragrant.
Mix the cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until smooth. Visual cue: no lumps remain.
  2. Add the sour cream, fresh lime juice, tequila, and lime zest, mixing until combined. Visual cue: the mixture turns glossy and evenly speckled.
  3. Add the eggs one at a time, beating on low speed after each addition. Visual cue: the batter thickens slightly and stays smooth.
  4. Stir in the sweetened condensed milk until just combined. Visual cue: stop mixing once no streaks remain.
Bake, cool, and chill
  1. Pour the filling over the cooled crust and spread evenly. Visual cue: the surface looks level.
  2. Bake at 325°F for 22-25 minutes, until almost set but slightly jiggly in the center. Visual cue: edges look set while the middle still wobbles.
  3. Cool completely at room temperature. Visual cue: the pan no longer feels warm.
  4. Refrigerate for at least 2 hours to firm up. Visual cue: the center slices cleanly.
Slice and serve
  1. Cut into 16 bars. Visual cue: wipe the knife between cuts for sharp edges.
  2. Serve topped with whipped cream and a lime slice. Optional: rim the serving plate with salt if desired.

Notes

Pro tip: keep the filling mixed on low speed when adding eggs to reduce air bubbles for a smoother texture. Refrigerate leftovers in a covered container for up to 4 days (freeze bars for up to 2 months, thaw overnight in the fridge). For a non-alcohol swap, use 1 tsp vanilla extract in place of tequila.