No Bake Margarita Cheesecake Bites

No Bake Margarita Cheesecake Bites
Around here margaritas aren’t just a summer staple - we welcome it with open arms all year round, especially since Jalisco 55, being alcohol-free, makes us feel less guilty with our indulgences.  So when we came across an easy no-bake recipe that screams margarita flavor - well, need we say more?  On the rocks, frozen, and now a cheesecake…YES, YES, and YES!  No need to grab agave juice as a substitute for tequila, you have Jalisco 55.  You are welcome…enjoy!


Graham Cracker Crust
  • 10 graham cracker sheets, finely crushed
  • ¼ cup (31 g) confectioners’ sugar
  • ½ teaspoon Kosher salt
  • ½ 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) confectioners’ sugar
  • 2-4 tablespoons Jalisco 55 NA tequila
  • 2 tablespoons fresh lime juice, (about 3 limes)
  • 1 tablespoon lime zest
  • ½ teaspoon vanilla extract
  • ½ teaspoon Kosher salt (plus extra for sprinkling on top, optional)


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 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.
Margarita Cheesecake
  1. In a separate bowl, combine cream cheese, 1 cup confectioner’s sugar, Jalisco 55 NA tequila, lime juice, lime zest and vanilla, stirring until smooth
  2. Spread the cream cheese mixture evenly on top of the graham cracker crust. Sprinkle salt on top of the cheesecake. Freeze for one hour.
  3. 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).
  4. Store in an airtight container in the fridge (or freezer). Serve chilled…we suggest with a margarita mocktail!

Recipe credit: Haley/If You Give a blonde a Kitchen blog