Tequila-Lime Cheesecake Bars
Tequila-Lime Bars
Cool, creamy cheesecake bars with fresh lime, a modest splash of blanco tequila, and a crisp graham cracker crust.
These tequila-lime cheesecake bars bring a cool finish to a warm-weather meal. Fresh lime zest perfumes the filling, lime juice keeps it bright, and a small measure of blanco tequila adds a clean agave note without overwhelming the cheesecake.
A firmly packed graham cracker crust gives each square a crisp base. Briefly baking the crust before adding the filling keeps the crumbs cohesive, while room-temperature cream cheese and gentle mixing help the cheesecake bake with a smooth, even texture.
The center should still have a slight, unified wobble when the pan leaves the oven; it will set as it cools. Chilling for at least four hours is essential and is not included in the active preparation time, so these bars are especially convenient to make the day before serving.
For neat party-ready portions, lift the chilled slab out by the parchment and use a large knife wiped clean between cuts. A little lime zest just before serving gives the pale filling a fresh burst of color alongside palomas, tacos, and grilled summer dishes.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Line an 8-inch square metal baking pan with parchment, leaving an overhang on two sides, and lightly grease the exposed sides.
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2
Stir the graham cracker crumbs, 1/4 cup sugar, and salt together, then mix in the melted butter until every crumb is moistened. Press firmly and evenly into the pan. Bake for 8 minutes, until fragrant and lightly deepened in color, then cool for 10 minutes.
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3
Reduce the oven to 325°F. Beat the cream cheese and 3/4 cup sugar on medium-low just until smooth, scraping the bowl well. Mix in the lime zest, lime juice, tequila, sour cream, and vanilla until combined.
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4
Add the eggs one at a time on low speed, mixing only until each disappears. Pour the filling over the crust and smooth the top; tap the pan gently on the counter twice to release large air bubbles.
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5
Bake for 25 to 27 minutes, until the edges look set and slightly puffed but the center moves as one soft, 2-inch-wide wobble when the pan is nudged. Cool completely in the pan on a rack, about 1 hour.
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6
Cover and refrigerate for at least 4 hours or overnight. Lift out the slab using the parchment, cut into 16 squares with a knife wiped clean between cuts, and finish with additional lime zest if desired.
Ingredients
- Graham Cracker Crumbs:1 1/2 cups
- Granulated Sugar:1/4 cup
- Fine Sea Salt:1/4 teaspoon
- Unsalted Butter, Melted:6 tablespoons
- Full-Fat Cream Cheese, Room Temperature:16 ounces
- Granulated Sugar:3/4 cup
- Fresh Lime Zest:1 tablespoon
- Fresh Lime Juice:1/4 cup
- Blanco Tequila:2 tablespoons
- Sour Cream, Room Temperature:1/2 cup
- Large Eggs, Room Temperature:2
- Vanilla Extract:1 teaspoon
Tips & Notes
- Use a metal pan for predictable baking; glass retains heat and can overcook the edges.
- Avoid high-speed mixing after adding the eggs, which can incorporate excess air and encourage cracks.
- For the cleanest cuts, chill overnight and warm the knife briefly under hot water before wiping it dry.
