It’s National Margarita Day! While I don’t drink many margaritas these days, I do still occasionally enjoy one on the rocks. Most of my friends drink them frozen but to me that’s just silly. Why dilute the delicious lime flavor with a lot of ice? I also have several friends that not only like them frozen, but they like them flavored as well. Not me. I’m a margarita on the rocks with salt on the rim kind of girl.
I will say that I do not make a very good margarita. The best places to get them have to be at local Mexican restaurants. They take pride in their margaritas and they really know how to make them. So for National Margarita Day I did not make the beverage but a dessert inspired by the original. Today I’m sharing these delicious Margarita Cheesecake Bites.
They have very subtle flavors from the tequila, which is baked into the cheesecake so the alcohol burns away. The zest from the lime is what really shines through in these bars. The cream cheese and eggs make a velvety smooth cheesecake that pairs so nicely with the salty pretzel crust.
Make sure you invite some friends over when you make these because you are going to want to eat the entire pan! Serve them for dessert or pair them with a homemade margarita for a special treat. Anyone you eat them I think you are going to love them! Happy National Margarita Day!
Margarita Cheesecake Bars (adapted from Martha Stewart)
For the Crust:
4 oz. pretzels
1/3 c. sugar
5 T. butter, melted
1 t. lime zest
For the Filling:
20 oz. cream cheese (2 1/2 packages)
1 c. low fat sour cream
3/4 c. sugar
1 T. Triple Sec
2 T. tequila
1 T. fresh lime juice
1 T. lime zest
1. Preheat the oven to 375 degrees.
2. Place the pretzels and sugar in a food processor and process until they are finely chopped. Add in the butter and zest and process until combined.
3. Press the pretzel mixture into the bottom of a 9 x 13 baking dish. Bake for 8-10 minutes then cool on a wire rack. Reduce oven temperature to 325 degrees.
4. Meanwhile, place the cream cheese in a large bowl and beat with an electric mixer until light and fluffy. Mix in the sour cream, sugar, Triple Sec, tequila, and lime juice. Beat until smooth. Add in the lime zest and then the eggs, one at a time, until completely mixed.
5. Pour the cheesecake batter onto the slightly warm pretzel crust. Bake for 30-40 minutes or until the sides of the cheesecake begin to brown and the top is slightly firm to touch.
6. Remove from oven and cool on a wire rack for 30 minutes. Then refrigerate for at least 4 hours.
7. Cut into 24 squares and enjoy. Store in the refrigerator for up to 5 days.
Looking for more delicious Margarita inspire recipes? Check out all the links below!
- Chili Lime Margarita from Curious Cuisiniere
- Chocolate Margaritas from The Texan New Yorker
- Creamsicle Margaritas from Savvy Eats
- Frozen Mango Margarita from Noshing with the Nolands
- Lilikoi Margarita with Li Hung Mui from The Little Ferraro Kitchen
- Margaritas Gone Wild from Delaware Girl Eats
- Mixed Berry Margarita from Kudos Kitchen By Renee
- Mom’s Wicked Margarita from Desserts Required
- Pomegranate Margarita from Daily Dish Recipes
- Spicy Raspberry Frozen Margarita from The Weekend Gourmet
- Tamarind Margaritas from girlichef
- The Great Grapefruit Margarita from La Cocina de Leslie
- Tim G’s Margarita from Sidewalk Shoes
- Baked Margarita Chicken Wings from Healthy. Delicious.
- Chambord Margarita Macarons from The Girl In The Little Red Kitchen
- Margarita Cake with Sugar Cookie Crust from Gotta Get Baked
- Margarita Cheesecake Bars from Hezzi-D’s Books and Cooks
- Margarita Cupcakes from The Foodie Army Wife
- Margarita Donuts from Big Flavors from a Tiny Kitchen
- Margarita Mousse from Cindy’s Recipes and Writings
- Margarita Shrimp from That Skinny Chick Can Bake
- Margarita Shrimp Tacos from Supper for a Steal
- Strawberry Margarita Sweet Rolls from The Dutch Baker’s Daughter
- Top Shelf (Margarita) Truffles from Culinary Adventures with Camilla