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No bake margarita cheesecake bites stack of three with tequila shot glass and lime wedge

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!

Course Dessert
Prep Time 10 minutes
Freeze Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 36 bites
Author Haley D. Williams

Ingredients

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

Margarita Cheesecake

  • 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)

Instructions

Graham Cracker Crust

  1. In a plastic bag (or using a food processor), crush the graham crackers finely with a rolling pin or a large spoon.

  2. 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. 

  3. Dump the graham cracker mixture into a 8×8 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

  1. 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.

  2. 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!

Recipe Notes

Store in the refrigerator for up to 5 days or in the freezer for up to 10 days. Best served cold.