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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 still slightly jiggly 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: 410
Ingredients Equipment Method Notes

Ingredients
  

graham cracker crumbs
  • 1.5 cup lime-flavored graham cracker crumbs
butter
  • 0.33 cup melted butter
cream cheese
  • 24 oz cream cheese, softened
sugar
  • 0.5 cup granulated sugar
sour cream
  • 0.25 cup sour cream
lime juice
  • 0.25 cup fresh lime juice
tequila or vanilla
  • 2 tbsp tequila (or 1 tsp vanilla extract)
lime zest
  • 1 tbsp lime zest
eggs
  • 2 eggs
sweetened condensed milk
  • 0.5 cup sweetened condensed milk
salt
  • 2 tbsp salt for rim (optional)
garnish
  • 1 Whipped cream and lime slices for garnish

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Preheat the 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 for 8 minutes, then let it cool completely. Press firmly so the crust holds together when cut.
Make the filling
  1. Beat the cream cheese and granulated sugar until smooth. Mix until no lumps remain for a creamy texture.
  2. Add the sour cream, fresh lime juice, tequila (or 1 tsp vanilla extract), and lime zest. Beat just until combined.
  3. Add the eggs one at a time, beating on low speed after each addition. Stop mixing as soon as each egg is incorporated.
  4. Stir in sweetened condensed milk until just combined. Pour the filling over the cooled crust.
Bake and chill
  1. Bake at 325°F for 22-25 minutes until the center is almost set but slightly jiggly. Look for a firm edge with a soft wobble in the middle.
  2. Cool the cheesecake bars completely, then refrigerate for at least 2 hours. The bars should feel firm when pressed lightly.
Slice and serve
  1. Cut into 16 bars. Wipe the knife between cuts for cleaner edges.
  2. Serve topped with whipped cream and a lime slice. Optionally rim the serving plate with salt for a margarita-style touch.

Notes

For the cleanest bars, cool the pan fully before chilling, then use a sharp knife and wipe it between slices. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture can soften after thawing. If you want a non-alcohol version, use vanilla extract in place of tequila.