Description

Margarita Cheesecake Bars are a zesty and creamy dessert with a graham cracker crust, a smooth lime-infused cheesecake filling, and a hint of tequila for a fun twist on a classic treat.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
1/4 cup sour cream
1/4 cup freshly squeezed lime juice
1 tablespoon lime zest
2 tablespoons tequila
1 tablespoon triple sec (optional)
1/2 teaspoon vanilla extract
Pinch of salt
Coarse salt or lime zest for garnish (optional)

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Instructions

Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust for 8 minutes. Remove and set aside to cool slightly.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and fluffy.
Add the eggs one at a time, beating well after each. Mix in flour, sour cream, lime juice, lime zest, tequila, triple sec (if using), vanilla, and a pinch of salt until fully incorporated.
Pour the cheesecake mixture over the crust and smooth the top.
Bake for 30–35 minutes, or until the center is set and only slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Lift out of the pan using parchment paper, slice into bars, and garnish with coarse salt or lime zest if desired before serving.

Notes

For a non-alcoholic version, omit tequila and triple sec and replace with additional lime juice.
Chill bars thoroughly for clean slicing and best texture.
Store in the refrigerator for up to 5 days in an airtight container.