If you’re looking for the ultimate tequila dessert recipe, you’ve found it. I’m a big margarita fan (see my classic margarita recipe here) and I wanted a treat that pulled in that same refreshing flavor profile. I used this no-bake margarita bar recipe when I was looking for a Cinco De Mayo dessert, and when I had a Mexican-cuisine dinner party. 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.
Why You’ll Love These No-Bake Margarita Cheesecake Bars
These simple, no-bake margarita dessert bars are super quick to whip up in under 15 minutes. After a quick chill in the freezer for about an hour, you’re ready to go! 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 get all that citrus punch without messing with the liquid ratios of the margarita cheesecake.
The Best Tequila for Your Margarita Dessert
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 batter, I didn’t feel like buying my recent go-to, Teremana (the brand founded by The Rock), which is at a higher price point. I haven’t had a chance to have the 818 on its own yet, but it provides the perfect kick for these margarita cheesecake bites!
Tips for No-Bake Success & Serving
I recommend freezing these for at least an hour before serving. I’ve found that after sitting out at room temperature for a few hours, they do begin getting soft, making them a bit messier to eat.
How to Store Your Margarita Bars
To keep your margarita dessert fresh, make sure they’ve had plenty of time in the freezer if you’re going to set them out for a couple of hours. Otherwise, leave them in the freezer until shortly before serving to maintain that perfect cheesecake texture.
No-Bake Margarita Cheesecake Bars
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’d Love to Hear From You!
Are you planning a Cinco de Mayo bash or just looking for a refreshing tequila dessert for a spring or summer weekend?
These bars are always a hit at my events, but I want to know how they turned out for you! Tell me in the comments what event you’re making these for! Are there any other tequila dessert recipes you swear by?
