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Margarita Cheesecake Bars

Margarita cheesecake bars with a creamy lime-infused filling and a tequila kick, baked on a golden graham cracker crust. The texture is silky and set around the edges with a gentle jiggle in the center for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 30 minutes
chill time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1.5 cup lime-flavored graham cracker crumbs
  • 0.33 cup melted butter Use unsalted or salted butter; let it cool slightly before mixing.
Cheesecake filling
  • 24 oz cream cheese Soften to room temperature so the batter stays smooth.
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 0.25 cup fresh lime juice Fresh is best for bright flavor.
  • 2 tbsp tequila (or 1 tsp vanilla extract) Use tequila for the margarita flavor; choose vanilla extract only if skipping alcohol.
  • 1 tbsp lime zest
  • 2 eggs Add one at a time to prevent overmixing.
  • 0.5 cup sweetened condensed milk
Garnish
  • 0.5 Whipped cream and lime slices for garnish For topping just before serving.
  • 2 tbsp salt for rim (optional) Optional: rim the serving plate with salt.

Equipment

  • 1 sheet pan

Method
 

Bake and cool the crust
  1. Preheat the oven to 325°F. Mix the lime-flavored graham cracker crumbs with the melted butter until evenly coated, then press firmly into an 8x8 or 9x9 inch baking pan.
  2. Bake the crust for 8 minutes, then let it cool completely before adding the filling. Look for a lightly golden crust surface.
Make the lime cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth. Stop and scrape the bowl as needed for a lump-free batter.
  2. Add the sour cream, fresh lime juice, tequila, and lime zest. Mix until fully combined and smooth.
  3. Add the eggs one at a time, beating on low speed after each addition. The batter should stay thick and glossy, not foamy.
  4. Stir in the sweetened condensed milk until just combined. Mix only until you no longer see streaks.
Bake, cool, and chill
  1. Pour the filling over the cooled crust. Tap the pan gently to release any large air bubbles.
  2. Bake at 325°F for 22-25 minutes until the cheesecake is almost set with a slightly jiggly center. The edges should look set while the middle still trembles.
  3. Cool completely at room temperature before chilling. Then refrigerate for at least 2 hours, until firm enough to slice cleanly.
Slice and serve
  1. Cut into 16 bars. Wipe the knife between cuts for neat edges.
  2. Serve topped with whipped cream and a lime slice. For the optional presentation, rim the serving plate with salt.

Notes

Pro tip: Soften the cream cheese fully and beat on low speed when adding eggs to keep the filling silky and prevent cracks. Refrigerate bars in an airtight container for up to 4 days; freeze up to 1 month (thaw overnight in the fridge). For a lower-sugar option, use a reduced-sugar sweetened condensed milk substitute and taste-check the lime brightness before baking.