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Margarita Cheesecake Bars

Margarita cheesecake bars with a creamy, lime-infused filling and a tequila kick, baked over a golden graham cracker crust. The center stays slightly jiggly for a smooth, sliceable texture, then chills for clean bar edges.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup lime-flavored graham cracker crumbs For a citrus-forward crust.
  • 0.333 cup melted butter Melted until pourable.
Cheesecake filling
  • 24 oz cream cheese, softened Soften to room temperature for a lump-free filling.
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 0.25 cup fresh lime juice Use freshly squeezed for best flavor.
  • 2 tbsp tequila Or use 1 tsp vanilla extract as an alcohol-free option.
  • 1 tbsp lime zest
  • 2 eggs Add one at a time.
  • 0.5 cup sweetened condensed milk
Toppings and optional rim
  • 2 tbsp salt for rim (optional) Optional plate rim salt only; not for the bars.
  • 0.5 cup whipped cream and lime slices for garnish Use for serving.

Equipment

  • 1 sheet pan

Method
 

Bake the crust
  1. Preheat the oven to 325°F. Mix lime-flavored graham cracker crumbs with melted butter until evenly coated, then press into an 8x8 or 9x9 inch baking pan.
  2. Bake the crust at 325°F for 8 minutes, then let it cool completely so the filling won’t melt in spots.
Make the lime-cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Scrape the bowl as needed to remove lumps.
  2. Add sour cream, fresh lime juice, tequila, and lime zest, then mix until the batter looks cohesive and bright.
  3. Add eggs one at a time, beating on low speed after each addition to keep the texture creamy.
  4. Stir in sweetened condensed milk until just combined, then stop mixing once no streaks remain.
Bake, cool, and slice
  1. Pour the filling over the cooled crust. Bake at 325°F for 22-25 minutes until the edges are set but the center is almost set and slightly jiggly.
  2. Cool the bars completely at room temperature, then refrigerate for at least 2 hours to firm up for clean slices.
  3. Cut into 16 bars and serve topped with whipped cream and a lime slice. Optional: rim the serving plate with salt for a margarita-style presentation.

Notes

Pro tip: keep the cream cheese fully softened and mix on low after adding eggs to prevent a grainy texture. Store covered in the refrigerator for up to 4 days; freeze bars only if tightly wrapped (up to 1 month) and thaw overnight in the fridge. Dietary swap: for a no-alcohol version, use vanilla extract in place of tequila as listed.