Margarita Cheesecake Bars

Daune (pronounced "Dawn") Browne


Good any time of year!!


★★★★★ 1 vote

makes 42
30 Min


  • 1 box
    lemon cake mix, prepared as box directs
  • 1/2 c
    fresh lime juice (grate lime peel first)
  • 1 pkg
    (2-1/2 tsp) unflavored gelatin
  • 3 pkg
    (8-oz each) cream cheese, softened
  • 1/2 c
  • 1 Tbsp
    freshly grated lime peel
  • 1
    lime for garnish

How to Make Margarita Cheesecake Bars


  1. Heat oven to 350 degrees. Line a 13x9-in baking pan with foil,letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.
  2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends. lift from pan. Trim rounded top (hump) off the cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
  3. Pour lime juice into a small saucepan; sprinkle with the gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from the heat.
  4. Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed for 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
  5. To serve: Lift from pan. Cut into 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise and then crosswise into 11 slices. Top bars with lime and peel.

Printable Recipe Card

About Margarita Cheesecake Bars

Course/Dish: Other Desserts

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