No bake margarita cheesecake bites are easy to make and require no oven. They’re a zesty and boozy treat to make for Cinco de Mayo!
Cinco de Mayo is just two days away… Let the margarita mixing and taco eating begin! This year I’ve made no bake margarita cheesecake bites. Now, I don’t know about you, but I would much rather chase a shot of tequila with a bite of margarita cheesecake than with a lime. Makes the tequila go down much better 😉
Margarita cheesecake bites are zesty thanks to the fresh lime juice and zest, but also deliver a kick with a double shot of silver tequila in the batter. Since they’re bite-sized, you have every excuse to eat more than one!
How to make no bake margarita cheesecake bites
This recipe is incredibly easy and wonderfully delicious if you like lime-flavored desserts. It starts with your typical graham cracker crust, but instead of baking the crust, you simply mix crushed graham crackers with confectioners’ sugar and melted butter.
Let the graham cracker crust freeze in an 9×9-inch pan lined with parchment paper for 10 to 15 minutes and you have your base! The ratio of graham cracker to butter makes the base nice and sturdy without baking.
You may miss the smell of sweetly baked graham cracker crust (it is one of my favorite baking scents), but this dessert will be ready sooner and without the use of an oven!
Now for the margarita cheesecake filling, I used my mixer to combine the cream cheese, confectioners’ sugar, tequila, lime juice, lime zest and vanilla.
Literally just place the ingredients in the mixer and combine until smooth! Pour the filling evenly over the crust, sprinkle with some salt (after all it is a margarita cheesecake!) and freeze for at least an hour.
During this hour I suggest making yourself and anyone you’re entertaining some tacos and margaritas 🙂
Once it’s time for dessert, take the cheesecake out of the freezer and transfer it to a cutting board (it should come out of the baking dish pretty easily since you lined it with parchment paper).
Use an extra sharp knife to cut the cheesecake into strips horizontally and then vertically to create squares. I cut about six rows across and six columns down. I suggest wiping the knife clean after every cut.
Store the cheesecake bites in the refrigerator until you serve them as they will get soft at room temperature. You can also store them in the freezer as a sweet treat to cool down with on hot summer days!
I like baking margarita cheesecake bites when I need to make a quick dessert. Yes, you have to wait for the cheesecake to freeze, but the combining of ingredients take no times.
When it’s hot outside, I’ll do anything to not turn the oven on! I make all the no-bake desserts.
More margarita desserts for Cinco de Mayo
- Margarita cupcakes are made with a subtle lime and tequila flavor for a tangy, sweet dessert with a kick!
- No-churn margarita ice cream – Nigella blog
- Margarita cheesecake – That Skinny Chick Can Bake
- Chewy margarita cookies – Stress Baking blog
So pour your guests a shot of tequila and hand them a margarita cheesecake bite for the best chaser of their lives. Happy Cinco de Mayo!
Tools you need to make margarita cheesecake bites:
If you enjoyed this recipe, try my margarita cupcakes. They’re made with tequila and lime too!
No Bake Margarita Cheesecake Bites
Graham Cracker Crust
- 10 graham cracker sheets finely crushed
- 1/4 cup (31 g) confectioners’ sugar
- 1/2 teaspoon Kosher salt
- 1/2 cup (113 g or 1 stick) unsalted butter, melted
- 2 cups 16 ounces or two blocks cream cheese, softened
- 1 cup (125 g) confectioners’ sugar
- 2-4 tablespoons premium silver tequila
- 2 tablespoons fresh lime juice (about 3 limes)
- 1 tablespoon lime zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon Kosher salt (plus extra for sprinkling on top, optional)
Graham Cracker Crust
- In a plastic bag (or using a food processor), crush the graham crackers finely with a rolling pin or a large spoon.
- 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.
- 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 1-inch strips horizontally, then vertically, creating little cheesecake cubes (I did 6 rows/columns). Store in an airtight container in the fridge or freezer. Serve chilled and with a shot of tequila!