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Margarita Cheesecake Bars

Margarita cheesecake bars with a golden graham cracker crust and a creamy lime-infused filling. Baked until the center is just slightly jiggly, then chilled for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling 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
  • 0.3333333333 cup melted butter Melted and slightly cooled.
Cheesecake filling
  • 24 oz cream cheese, softened Use softened cream cheese to prevent lumps.
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 0.25 cup fresh lime juice
  • 2 tbsp tequila (or 1 tsp vanilla extract) If using vanilla extract, swap amount accordingly.
  • 1 tbsp lime zest
  • 2 eggs
  • 0.5 cup sweetened condensed milk
Optional serving garnish
  • 2 tbsp salt for rim (optional) Optional, for salting the serving plate edge.
  • 1 whipped cream and lime slices for garnish For topping each bar.

Equipment

  • 1 sheet pan
  • 1 8x8-inch or 9x9-inch baking pan

Method
 

Prepare the crust
  1. Preheat your oven to 325°F. Mix lime-flavored graham cracker crumbs with melted butter, then press into an 8x8 or 9x9 inch baking pan until evenly packed.
  2. Bake the crust for 8 minutes, then let it cool completely before adding the filling. The crust should look set and lightly golden at the edges.
Make the lime cheesecake filling
  1. Beat softened cream cheese and granulated sugar until smooth. Stop to scrape the sides so the mixture stays lump-free.
  2. Add sour cream, fresh lime juice, tequila (or vanilla extract), and lime zest, then mix until combined. The batter should turn evenly bright and fragrant.
  3. Add eggs one at a time, beating on low speed after each addition. Mix only until each egg disappears for a tender texture.
  4. Stir in sweetened condensed milk until just combined. Avoid overmixing so the bars bake silky, not tough.
Bake, cool, and chill
  1. Pour the filling over the cooled crust, then bake for 22-25 minutes at 325°F. Bake until the edges are set and the center is almost set but still slightly jiggly.
  2. Cool completely at room temperature, then refrigerate for at least 2 hours to fully set. The surface should look firm and the bars should slice cleanly.
Slice and serve
  1. Cut the cheesecake into 16 bars. Use a warm, clean knife for the cleanest slices.
  2. Serve topped with whipped cream and a lime slice, and optionally rim the serving plate with salt. The salt rim adds a margarita-style finishing touch.

Notes

Pro tip: for the smoothest bars, make sure your cream cheese is fully softened before mixing, and bake right until the center is slightly jiggly—overbaking can turn the texture grainy. Refrigerate leftovers in an airtight container for 4-5 days; freezing is not recommended because the texture can soften after thawing. For a lighter twist, use low-fat cream cheese and reduce granulated sugar by 2 tablespoons, keeping the bake time the same.