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!

plate of no bake margarita cheesecake bars with lime zest

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!

no bake margarita cheesecake bites ingredients in bowls labeled with text

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.

photo collage demonstrating how to make no bake margarita cheesecake bites in an 8x8 pan
No bake margarita cheesecake bar with a bite and lime zest on top

During this hour I suggest making yourself and anyone you’re entertaining some tacos and blackberry 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.

stack of four margarita cheesecake bites next to glass shot of tequila and lime

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.

plate of no bake margarita cheesecake bars with lime zest

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

no bake margarita cheesecake with a bite taken out of it

Get the Recipe: No Bake Margarita Cheesecake Bites

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!
4.93 (27 ratings)


Graham Cracker Crust

  • 10 graham cracker sheets, finely crushed
  • ¼ cup (31 g) confectioners’ sugar
  • ½ teaspoon Kosher salt
  • ½ cup (113 g or 1 stick) unsalted butter, melted

Margarita Cheesecake

  • 2 cups (16 ounces or two blocks) cream cheese, room temperature
  • 1 cup (125 g) confectioners’ sugar
  • 2-4 tablespoons premium silver tequila
  • 2 tablespoons fresh lime juice, (about 3 limes)
  • 1 tablespoon lime zest
  • ½ teaspoon vanilla extract
  • ½ 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.

Margarita Cheesecake

  • 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!


Store in the refrigerator for up to 5 days or in the freezer for up to 10 days. Best served cold.
Serving: 1bite, Calories: 101kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 99mg, Potassium: 24mg, Fiber: 1g, Sugar: 5g, Vitamin A: 248IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
No bake margarita cheesecake bites are an east and tasty dessert to make for Cinco de Mayo or Taco Tuesday! The graham cracker crust is topped with lime flavored cheesecake and spiked with tequila. Use cream cheese and confectioners' sugar for a smooth cheesecake and sprinkle a little salt on top, just like a margarita! | Full Recipe on

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