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!

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 ๐
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 blackberry margaritas ๐
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.

Related Recipes
If you’re looking for more recipes for Cinco de Mayo, try these next!
Did you love this recipe? Please leave a 5-star ๐๐๐๐๐ rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

Get the Recipe: No Bake Margarita Cheesecake Bites
Ingredients
Graham Cracker Crust
- 10 graham cracker sheets, finely crushed
- ยผ cup (31 g) confectionersโ sugar
- ยฝ teaspoon Kosher salt
- ยฝ 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) confectionersโ sugar
- 2-4 tablespoons premium silver tequila
- 2 tablespoons fresh lime juice, (about 3 limes)
- 1 tablespoon lime zest
- ยฝ teaspoon vanilla extract
- ยฝ teaspoon Kosher salt (plus extra for sprinkling on top, optional
Instructions
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 confectionersโ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9ร9-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 confectionerโs 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!
Notes

28 Comments on “No Bake Margarita Cheesecake Bites”
This sounds ridiculously delicious. It’s too late for me for Cinco de Mayo but this will be my go-to BBQ/potluck recipe this summer. Bet I get invited to lots of them once word gets around!! Popped over cuz you’re the link before mine at What’s Cookin’ Wednesday. Nice to meet you.
Hi Christine! Thanks for stopping by after the link up on What’s Cookin’ Wednesday. I love this recipe because you can make it year round. It will definitely be a hit at the summer BBQs!
These are awesome! I love your photos! New Food Blogging friend here!
Have you ever made them without the tequila? I want to make this for my book club, but some of the ladies are pregnant…
Hi Heather – I have not made them without tequila. Maybe try my no-bake raspberry cheesecake bites instead! http://www.ifyougiveablondeakitchen.com/2017/02/08/no-bake-raspberry-cheesecake-bars/
So good now let’s see how my friends like them at the party!
I loved these! I made them with salted butter which made the graham cracker crust super salty. Do you use unsalted butter?
Hi Kim! Yes, I used unsalted butter. The recipe does use a touch more salt that I would normally call for for a graham cracker crust, but I wanted to achieve that salted margarita taste! I will update the recipe to call for unsalted butter ๐
In case anyone else was wondering about the graham cracker “sheet” thing … I ended up using 1 of the 3 packages of graham crackers in one 14-1/2 ounce box of Kroger brand. Perfect amount. Also, since I’m schlepping this thing to a party, I used parchment that drapes over the side of the baking dish, thus (I hope) allowing the whole doodad to be lifted out of the pan. Licking the spatula was a high point of my day…..
I’m excited to make these this weekend! I was wonder if you have made these in muffin tins or mini muffin tins? If so? Many many does the recipe make?
Hi Lacey! You’re going to love this recipe. I have not made it in muffin tins before. Make sure you grease the pans before freezing so the cheesecakes come out easily. My guess is that the recipe will definitely fill at least 12 regular muffin tin cups, which is equivalent to 36 mini muffin tin cups.
I made these yesterday for a party. I followed the recipe as directed but found it to be too salty. Also, it took longer than an hour to freeze. So next time plan to make with less salt. Otherwise, very easy and yummy!
Thanks for the feedback, Jenn! Since this recipe is meant to mimic a margarita the salt is meant to be tasted (like a margarita). However, I understand some people don’t like salt on the rim of their margarita so this comment is helpful!
Iโve made these a few times in individual cocktail glasses for a fun look ๐
I can’t wait to make these. I have pre-crushed graham crackers. I’m wondering if anyone knows what 10 crackers is equivalent to in cups?
When I made these and tried to cut them in into squares the gram cracker fell off. How do I make the gram cracker bottom stick?ย
I measured the Graham crackers after grinding them in my food processor. ย It is approximately 1 1/8 cups. ย I also weighed them for a more precise answer: 5 1/4 ounces. Hope this helps. ย
So tasty to eat these frozen!
Delicious and super easy. I usually add more tequila ๐
I made these once a couple years ago and they were amazing. Today when I made them the cream cheese curdled. Any suggestions?
Hi A.J. The recipe hasn’t changed so my advice to you would be to slowly add the tequila and lime juice one tablespoon at a time to the cream cheese mixture while the mixer is running. This will hopefully allow the mixture to blend more smoothly!
I made these for a summer kickoff BBQ this past weekend and they were a HUGE hit! Several people asked for the recipe and I have been requested to make them for another party coming up! ย I followed the recipe exactly and I wouldnโt change a thing ๐ย
I made these and they taste delicious! They’re so messy tho *cry*. I think I used too much liquid since I have a habit of not actually weighing anything out.
Delicious results tho! Even if they are a bit messy. I will use less liquid next time!
These are very easy to make. I made them for a Super Bowl party & people loved them. At first I thought I might have to double the batch because I didnโt think a 9×9 pan would produce enough. However, I follow directions and cut them as directed and they were the perfect size. I love the fact that they didnโt have to be baked. I didnโt make them the day before the party and froze them overnight. There were no leftovers! I did not have fresh lines โ I used bottled lime, juice, and lime, bottled zest from a spice company.
O.M.G. Completely, across the board – RAVE REVIEWS!! I took this to my office – Cinco de Mayo โPot Luckโ and it was a complete smash – totally a do over (PLS)!! ย Thank you for your simple – yet complex taste bud โmargaritaโ. When you canโt bring liquid margaritas you bring โcheesecakeโย
Can you use any tequila with this awesome recipe?
Yes, there is tequila in the cheesecake mixture.
Hello from 2024! These are amazing – thank you for sharing them!