Tequila lime cheesecake bars are creamy and citrussy, with a hint of tequila. Perfect for a party or for Cinco de Mayo!
Happy Friday!
I actually had a healthy muffin recipe all set to post today, but changed my mind. Friday is not a day for healthy muffins. Friday is a day for booze-laden goodies.
I fought the urge to name these tequila lime cheesecake bars 'margarita' cheesecake squares. I just really thought you should know...there's tequila in these guys, not margarita mix concentrate. Tequila...a lot of it.
Actually you can tailor it to your tequila needs. These cheesecake bars can be "Yum" or they can be "Woohoo!!!". Totally your decision.
Reasons you'll ♡ these tequila lime cheesecake bars
- they are easy to make
- they are boozy and fun for a party
- they would be perfect for Cinco de Mayo!
I was going to make some sort of Nutella-raspberry swirled squares...but then it hit me. Cinco de Mayo! Tequila! Lime! Yeehaaaa!
{This is about as wild as I get these days...tequila in my cheesecake.}
I was a little worried that tequila in the cheesecake would result in problems with the cheesecake setting. Not so. My last batch, I added a whole ¼ cup of tequila, plus 2 tablespoons of Cointreau. No problemos setting whatsoever!
I am happy to announce I have finally found my favorite cheesecake bar recipe. I have tried several. Some were too jiggly. Some tasted too 'eggy'. This one seems to have the right balance. I'm like the Goldilocks of cheesecake bars 😉
This tequila lime cheesecake bars recipe is surprisingly simple and easy. You do need to remember to bring your cream cheese to room temperature {microwaving it will not replace this step, I found out the hard way and ended up with thousands of tiny cream cheese lumps...blech...not appetizing}. You also need to wait for it to set...around 3 hours in the refrigerator. I will admit to sneaking a little sliver before my 3 hours were up! But it is best after it has completely chilled.
I tried this tequila lime cheesecake bars recipe first using 3 tbsp of silver tequila, and found that I couldn't taste the tequila much...maybe a subtle aftertaste. My second batch, I used ¼ cup of gold tequila and 2 tbsp Cointreau. I preferred this batch. The tequila flavor is still somewhat subtle though.
Kind of like those super dangerous margaritas you can down on the patio before your head spins and you realize how much tequila you just drank 😉
If you want a boozier cheesecake bar, I'd go with ¼ cup tequila + 2 tbsp Cointreau. If you want a less boozy cheesecake bar, I'd go with 3 tbsp tequila.
Either way you go, you will have a sweet, tangy, creamy, limey and tequila-ey delicious cheesecake bar.
Have a great week-end!
Tips & equipment for tequila lime cheesecake bars
- for this recipe, you'll need a 9 inch baking pan and an electric hand mixer, and here's my favorite microplane for zesting the limes
- be absolutely sure your cream cheese is at room temperature for silky smooth bars
- looking for more cheesecake recipes? Check out these Mini Pumpkin Greek Yogurt Cheesecakes, these Leftover Cranberry Sauce Cheesecakes and these Key Lime Greek Yogurt Cheesecakes
Tequila Lime Cheesecake Bars
Ingredients
- ¼ cup butter melted
- 1 ¼ cup graham cracker crumbs
- 16- oz cream cheese 2 8-oz packages; *at room temperature
- ½ cup granulated sugar
- 2 tablespoons lime zest approximately 2 limes
- 4 tablespoons lime juice approximately 2 limes
- 2-4 tablespoons tequila
- 2 tablespoons cointreau
- 2 tablespoons heavy cream
- 2 eggs at room temperature
Instructions
- Pre-heat oven to 350 F.
- Line a 9 X 9 inch pan with aluminum foil and spray with oil.
- To make crust: melt butter in a medium bowl. Stir in graham cracker crumbs until combined. Press gently in the bottom of the foil-lined pan.
- Beat together cream cheese and sugar until smooth and fluffy. Add lime juice & zest, tequila, cointreau and cream. Mix until completely combined *make sure to scrape the sides of the bowl. Beat in eggs, one at a time.
- Pour cream cheese mixture over graham cracker crust, spread into corners. Bake for 20-25 minutes, until the center sets up (it should have a very slight jiggle).
- Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares.
Notes
Nutrition
- Recipe adapted from All Recipes
