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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 nearly set and slightly jiggly, then chilled for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 30 minutes
resting 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup lime-flavored graham cracker crumbs
  • 0.3333333333 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
To serve
  • 2 tbsp salt for rim (optional)
  • 1 Whipped cream and lime slices for garnish

Equipment

  • 1 sheet pan
  • 1 8x8 inch baking pan
  • 1 oven

Method
 

Make and bake the crust
  1. Preheat the oven to 325°F. Mix lime-flavored graham cracker crumbs with melted butter, press into an 8x8 or 9x9 inch baking pan, and bake for 8 minutes.
  2. Let the crust cool completely in the pan so the filling won’t start melting on contact.
Mix the lime cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Add sour cream, fresh lime juice, tequila (or 1 tsp vanilla extract), and lime zest.
  2. Add eggs one at a time, beating on low speed after each addition to keep the batter creamy.
  3. Stir in sweetened condensed milk until just combined, then pour the filling over the cooled crust.
Bake, cool, and chill
  1. Bake at 325°F for 22–25 minutes until the edges are set but the center is almost set and slightly jiggly.
  2. Cool completely, then refrigerate for at least 2 hours to firm up for clean cutting.
Slice and serve
  1. Cut into 16 bars and serve topped with whipped cream and a lime slice. If using the optional salt rim, rim the serving plate with salt before plating.

Notes

For the cleanest slices, chill until fully firm (aim for 2+ hours), then cut with a warm knife and wipe between cuts. Store bars covered in the refrigerator for up to 4 days; freeze up to 1 month (thaw overnight in the fridge) for best texture. For a dairy-light option, use low-fat cream cheese and light sour cream, but expect a slightly softer set.