Icebox Margarita Cheesecake Bars
Recipe type: dessert
Prep time: 
Total time: 
Serves: serves 16
Don't turn on the oven this summer, make these rich and creamy Icebox Margarita Cheesecake Bars with a cornbread crust and fresh lime and orange juice in the batter.
For the Crust:
  • 4 oz. Farmer's Pantry Honey Butter Cornbread Crisps
  • 4 T. butter, melted
  • 3 T. brown sugar
  • 1 t. salt
  • 1 t. cinnamon
For the cheesecake:
  • 8 oz cream cheese, softened
  • 14 oz. sweetened condensed milk
  • ⅓ c. fresh lime juice
  • 2 T. fresh orange juice
  • 2 T. tequila (optional)
  • 2 t. unflavored gelatin
  • 3 T. boiling water
  1. Place the cornbread crisps in a food processor and process until smooth.
  2. Add in the butter, brown sugar, salt, and cinnamon and pulse until it begins coming together.
  3. Pour the mixture into an 8 x 8 baking pan lined with parchment paper or foil. Press it down into the bottom of the pan. Set aside.
  4. To make the cheesecake place the cream cheese and condensed milk in a large bowl and beat with a mixer on medium speed until smooth.
  5. Add in the lime juice, orange juice, and tequila if using. Mix on medium speed until smooth.
  6. In a small bowl combine the gelatin and boiling water. Mix well then allow to sit for 3 minutes.
  7. Pour the gelatin mixture into the cheesecake mixture and mix on medium speed for 1 minute.
  8. Pour on top of the crust and refrigerate for at least 4 hours.
  9. When ready to serve remove from the refrigerator and decorate with slices of lime, sanding sugar, or straws. Cut into 16 pieces and serve.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at