Go Back
+ servings

Tequila Lime Cheesecake Bars

These tequila lime cheesecake bars are perfect for celebrating National Margarita Day! The slightly crunchy pretzel crust mimics the salty rim on a margarita and the cheesecake filling is so creamy and filled with cream cheese, lime juice, tequila, and grand mariner! It’s like eating your favorite margarita in bar form!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: cheesecake bar, margarita dessert, tequila
Servings: 24 bars
Calories: 262kcal
Author: Jennifer Debth



  • 1 1/2 cups pretzels crushed into a fine powder
  • 3 tablespoons brown sugar
  • 1 stick (1/2 cup) unsalted butter melted


  • 4 (8 oz) packages cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon lime zest
  • 1/2 cup lime juice
  • 1/2 cup tequila
  • 1/4 cup grand marnier
  • 4 large eggs room temperature

Raspberry drizzle

  • 1 (6 oz) package fresh raspberries
  • 2 tablespoons granulated sugar


The crust and filling

  • Start by making the pretzel crust. Finely grind pretzels in a food processor until they make a fine powder. You really should have no pretzel chunks remaining, or your crust will become chewy. Mix the pretzel powder with melted butter and brown sugar. Place the crust mixture into a 9 x 13 in pan that's been lined with tin foil. The foil should hang off the sides of the pan for easy removal! Make sure to press the mixture down firmly. Bake this in a preheated 350 degree F oven for 10 minutes.
  • Remove from the oven. While the crust is cooling, make your filling. Again, all of the filling ingredients should be a room temperature for optimal creaminess! :)
  • Beat cream cheese and sugar with your stand mixer until creamy. Now mix in lime juice, lime zest, tequila, and grand marnier. Mix until completely combined. Make sure to scrape down the sides and bottom of the bowl. Once everything has been fully incorporated, beat in eggs one at a time.
  • Now pour the filling on top of the crust. Bake in the preheated oven for about 30 minutes. The edges will have lightly browned and the center should have a slight jiggle.
  • Remove from the oven and let sit at room temperature for 30 minutes. Now, place in the fridge for at least three hours before serving.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

The raspberry syrup

  • Blend the fresh raspberries and sugar in a food processor until very smooth. Strain through a fine mesh strainer. This takes a little elbow grease. Use a spatula to press the mixture through. You should end up with about 1/2 cup raspberry sauce. Place in a squeeze bottle and drizzle over the bars!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!


Filling adapted from Sweet Peas and Saffron!
The tequila flavor gets stronger as the days go by. I thought these were perfect on the first day, but if you really like the taste of tequila, these are great a few days later, too!


Serving: 1bar | Calories: 262kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 200mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg