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Easy No-Bake Margarita Dessert Bars

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I’m a big margarita fan (see my OG recipe here) and I love a dessert that pulls in a similar flavor profile. I used this recipe when I was looking for a Cinco De Mayo dessert, and when I had a Mexican cuisine dinner. These simple, no-bake Margarita Dessert Bars are super quick to whip up in under 15 minutes, and then let them chill for about an hour in the freezer and you’re ready to go. 

Also, if you’re at all a celebrity enthusiast, you will notice I purchased Kendall Jenner’s 818 Tequila for this dessert. I was in Safeway and in a rush, and since this was going into a dessert I didn’t feel like buying my recent go to Teremana (also celebrity founded by The Rock) which is a higher price point. I haven’t had a chance to have the 818 on it’s own yet, but will report back when I do! 

no bake margarita cheesecake bars
no bake margarita cheesecake bars

No-Bake Margarita Cheesecake Bars

A tangy, tequila-infused cheesecake filling sits on a salty-sweet graham cracker crust. It's the ultimate, easy dessert for any celebration. They're a breeze to make with no oven required!
3.73 from 11 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert

Ingredients
  

Graham Cracker Crust

  • 10 graham cracker sheets finely crushed
  • 1/4 cup powered sugar
  • 1/2 teaspoon teaspoon Kosher salt
  • 1/2 cup (or 1 stick) unsalted butter melted

Margarita Cheesecake

  • 2 cups (16 ounces or two blocks) cream cheese  room temperature
  • 1 cup powered sugar
  • 3 tablespoons premium silver tequila
  • 2 tbsps fresh lime juice
  • 1+ tbsp lime zest
  • 1/2 teaspoon  vanilla extract
  • 1/2 teaspoon Kosher salt (plus extra for sprinkling on top, optional)

Instructions
 

Graham Cracker Crust

  • In a ziplock (or using a food processor), crush the graham crackers finely.
  • In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. 
  • Dump the graham cracker mixture into a 9×9-inch baking dish lined with parchment paper.
  • Press the mixture down with your hands (or using the back of a measuring cup) to create an even layer.
  • Freeze for 15 minutes.

Cheesecake filling

  • In a separate bowl, combine cream cheese, 1 cup confectioner’s sugar, tequila, lime juice, lime zest and vanilla, stirring until smooth.
  • Spread the cream cheese mixture evenly on top of the graham cracker crust. Sprinkle salt on top of the cheesecake.
  • Freeze for one hour.
  • Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice horizontally, then vertically. You can choose to make these smaller (~1-inch) and have them be 'bite-sized' bites, or make them bigger for more 'bar' size.
  • Store in an airtight container in the fridge or freezer. Serve chilled!

Notes

I love vibrant, rich, tangy flavors. So I went with the full 3 tablespoons of tequila (alternatively you can use only 2 tablespoons), and LOTS of lime zest, probably closer to 2 tablespoons. By adding more lime zest, you don't mess with the liquid ratios. 
 
I freeze these for at least an hour before serving. I've found after sitting out at room temperature for a few hour they do begin getting soft, making them a bit messier to eat. So I recommend making sure they've had plenty of time in the freezer if you're going to set them out for a couple hours, or leaving them in there until shortly before serving. 
Keyword easy, no bake, quick

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