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Margarita Chile Cheesecake Bars
Author: Jackie
  • 2 cups graham cracker crumbs
  • 4 tablespoons salted butter , chopped (1/4 cup)
  • 6 dried Cascabel chile peppers , stems and seeds removed, ground (about 1/2 cup)
  • 3/4 cup non-alcoholic margarita cocktail mix
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons lime zest
  • 2 8- ounce packages cream cheese , softened
  • 2 large eggs
  1. Preheat oven to 350 degrees F.
  2. Place graham cracker crumbs, butter and chile in a food processor; pulse until coarse and crumbly, about 2 minutes.
  3. Transfer graham cracker mixture to a 13x9in baking dish and press to evenly cover bottom of dish.
  4. *If making in jars see notes below.
  5. Bake at 350 degrees F until golden brown, about 12-15 minutes. Cool.
  6. In a bowl combine margarita mix and next 4 ingredients (through cream cheese).
  7. Whisk in eggs until completely incorporated.
  8. Pour over crust; bake until top browns slightly, about 30 minutes.
  9. Cool completely in pan and cut into 16 bars,
  10. Top with whipped cream, lime zest curls and extra ground chile.
Recipe Notes

*If making this recipe in small 8- 4 oz jars, make the crust as instructed. Place 1 and 1/2 tablespoons of crust in each jar and press down. Do not pre-bake.
Make the filling as instructed but fill each jar leaving a 1/2 inch space from the top. Place jars on a cookie sheet and bake for 20-25 minutes, or until set. Remove from oven, cool completely and top with toppings.