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!
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
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.
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.
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.