2cups(16 ounces or two blocks) cream cheese, room temperature
1cup(125 g) confectioners’ sugar
2-4tablespoonspremium silver tequila
2tablespoonsfresh lime juice, (about 3 limes)
½teaspoonKosher 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!
Store in the refrigerator for up to 5 days or in the freezer for up to 10 days. Best served cold.