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Margarita Cheesecake Bars

Margarita cheesecake bars with a golden graham cracker crust and creamy lime-infused filling with a tequila kick. Baked until the center is almost set and slightly jiggly, then chilled for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill 2 hours
Total Time 2 hours 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1.5 cup lime-flavored graham cracker crumbs
  • 0.33 melted butter Use for crust binding.
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) Use tequila for the margarita kick.
  • 1 tbsp lime zest
  • 2 eggs
  • 0.5 cup sweetened condensed milk
Toppings and optional rim
  • 0.25 salt for rim (optional) Optional serving-plate rim.
  • 1 whipped cream and lime slices for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and bake the crust
  1. Preheat the oven to 325°F. Mix lime-flavored graham cracker crumbs with melted butter and press firmly into an 8x8 or 9x9 inch baking pan for an even base.
  2. Bake the crust for 8 minutes. Let it cool completely in the pan so the filling won’t melt in.
Make the lime cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth. Scrape the bowl as needed for a lump-free texture.
  2. Add sour cream, fresh lime juice, tequila (or 1 tsp vanilla extract), and lime zest, then mix until combined. The batter should look glossy and evenly colored.
  3. Add eggs one at a time, beating on low speed after each addition. This helps keep the filling creamy instead of airy.
Bake, cool, and chill
  1. Stir in sweetened condensed milk until just combined. Stop mixing once no streaks remain.
  2. Pour the batter over the cooled crust and bake for 22-25 minutes at 325°F. Bake until the edges look set and the center is almost set but still slightly jiggly.
  3. Cool the cheesecake bars completely at room temperature. Do not refrigerate while warm to prevent condensation.
  4. Refrigerate for at least 2 hours. Chill until firm enough to cut clean bars.
Slice and serve
  1. Cut into 16 bars. Serve immediately for the best creamy texture.
  2. Top each bar with whipped cream and a lime slice. Optionally rim the serving plate with salt for a margarita-style presentation.

Notes

For the creamiest texture, keep mixing speeds low once the eggs are in, and bake only until the center is still slightly jiggly—carryover heat will finish it. Store covered in the refrigerator up to 4 days; freeze bars only if well wrapped for up to 1 month. If you want a dairy-light swap, use reduced-fat cream cheese (texture may be slightly softer).