Description
Tangy and creamy Margarita Cheesecake Bars with a graham cracker crust, lime-infused cheesecake filling, and a refreshing margarita topping. Perfect for any fiesta!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 24 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup lime juice, freshly squeezed
- 2 tablespoons tequila (optional)
- 1 tablespoon lime zest
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 cup sour cream
- ¼ cup powdered sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon tequila (optional)
- ½ teaspoon lime zest
- Lime wedges
- Coarse sea salt
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream, lime juice, tequila (if using), lime zest, vanilla extract, and salt. Mix until just combined.
- Bake the Cheesecake Bars: Pour cheesecake filling over the cooled graham cracker crust, spreading evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let it cool completely at room temperature.
- Prepare the Margarita Topping: In a medium bowl, whisk together sour cream, powdered sugar, lime juice, tequila (if using), and lime zest until smooth.
- Chill and Serve: Spread the margarita topping evenly over the cooled cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Before serving, cut the cheesecake into bars. Garnish with lime wedges and a sprinkle of coarse sea salt, if desired.
Notes
- Use softened cream cheese for a smooth filling.
- Don’t overmix the batter to prevent cracking.
- For an even creamier cheesecake, bake in a water bath (optional). Wrap the bottom of the baking pan in aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water until it reaches about halfway up the sides of the cheesecake pan.
- Cool the cheesecake gradually to prevent cracking.
- Chill the cheesecake thoroughly to allow it to set.
- Adjust sweetness to your liking by reducing the amount of sugar.
- Experiment with flavors by adding different citrus zests or extracts.
- Cheesecake bars can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes