If you’ve been reading this blog for a while, then these cheesecake bars will look familiar. Back in the early years of the blog, I posted a family-favorite recipe for margarita cheesecake. The cheesecake is delicious – the photos? Not so much.

I updated those photos when I shared these a couple of years ago. I was craving that cheesecake recently, and I decided to put a slight spin on it. Instead of baking them as individual cheesecakes in a muffin tin, I went with these Margarita Cheesecake Bars. The recipe is the same. The only difference is the cooking time and serving style.

Margarita Cheesecake Bars

One bite and you’ll be hooked – I promise! If you like a good creamy cheesecake, then this dessert deserves a spot on your baking list. These bars feature a slight hint of tequila lime flavor. It’s not an over-the-top, smack-you-in-the-face tequila lime flavor, but it’s noticeable. And it’s delicious!

These cheesecake bars are sweet, tangy and perfect for a warm evening on the back porch! Of course, feel free to serve these up with an actual margarita, too. Speaking of margaritas, this is amazing if you like spicy flavors! I’m thinking a jalapeno margarita followed by one of these cheesecake bars would be a great combo.

One note about the dollop of whipped cream on top of these cheesecake bars – don’t skip it! Seriously. The vanilla bean flavor partners well with the cheesecake, and the lighter texture of the whipped cream really elevates these cheesecake bars to the next level. You won’t have to worry about leftovers when you bake a batch of these bars!

With the promise of summer on the horizon, these Margarita Cheesecake Bars are a great sweet treat following dinner on the grill. I hope you enjoy this dessert as much as we do here in our house! Happy baking!

Margarita Cheesecake Bars

Featuring a hint of tequila + lime flavor in a creamy cheesecake filling, these Margarita Cheesecake Bars are a fun and tasty summer dessert recipe!

5 from 4 votes

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 9 servings

Calories: 455 kcal

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs ~7 full-sized crackers 3 Tbsp ¼ cup melted

For the Cheesecake

16 oz. room temperature ½ cup 2 1 additional large egg yolk 2 Tbsp 1 tsp 3 Tbsp 1 Tbsp 2 tsp lime zest {for garnish} freshly prepared whipped cream {for garnish} lime slices

For the Vanilla Bean Whipped Cream

1 cup 2 Tbsp 1 tsp vanilla bean paste {for garnish} lime slices

Instructions

For the Graham Cracker Crust

Preheat oven to 350°F.

Using a food processor or mini-chopper, pulse the graham crackers until finely ground.

Using a medium bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.

Line an 8”x8” baking pan with foil or parchment paper, leaving enough to overhang on the edges. (Note: This will help remove the cheesecake later.)

Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake for 10 minutes; remove from oven and let cool.

Reduce oven temperature to 325°F.

For the Cheesecake

Using a countertop mixer, beat the cream cheese and sugar on medium speed until completely smooth (about 3 minutes).

Whisk the eggs and egg yolk together and add to the bowl; mix until well combined.

Add the sour cream, vanilla extract, tequila, lime juice and lime zest; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour batter into pan (on top of graham cracker crust).

Bake for 28-30 minutes, or until center of cheesecake is just barely set.

Refrigerate until cold before slicing.

For the Vanilla Bean Whipped Cream

Combine all ingredients in small bowl. Using an electric mixer, beat until stiff peaks form.

Before serving, garnish tops of cheesecake bars with whipped cream and lime slices.