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A slice of margarita cheesecake on a white plate

Margarita Cheesecake

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Margarita Cheesecake has all the splendid flavors of a classic Margarita cocktail! A refreshing homemade cheesecake for any occasion.

This Easy Cheesecake Recipe has a burst of citrus in every bite and is dense, creamy, and delicious.

 Margarita Cheesecake slice on a white dessert plate garnished with an orange and lime slice

Why You Should Make a Margarita Cheesecake

Just the thought of Key lime pie, slushy margaritas, and Margarita cheesecake make my mouth water.

  • Tart citrus is perfectly balanced with sugar to take away the pucker.
  • Besides the usual cream cheese, eggs and sugar, this cheesecake is flavored with lime juice, lime zest plus Grand Marnier and tequila!
  • Alcohol, like salt, is a flavor enhancer. So the bit of booze added make this cheesecake even more delicious!

So all the additions play a role in making one sweet, tangy, and limey dessert. Perfect for our Tex-Mex party today.

Soft Creamy Lime Cheesecake

I swooned with every cool, luscious bite. I started with a sliver, then went back for another sliver, then another. I should have started with a standard slice. I’m sure I ate my fair share plus some extra! I must have needed some vitamin C. Yeah, that’s my story.

The hubby won’t typically touch a lime dessert but this one won him over!! Lime  Cheesecake apparently trumps Key Lime Pie in his opinion. I love them both.

 Margarita Cheesecake slice on a white dessert plate garnished with an orange and lime slice in front of the dessert with a slice remove

Frequently Asked Questions

Is a water bath necessary for making a cheesecake?

A water bath, or bain-marie, is a pan of water in which you place a cheesecake before putting it in the oven. The water surrounding the cheesecake and the steam it produces, help keep the cheesecake at a stable temperature and minimizes the chance of the cheesecake cracking. When you top your cheesecake with sour cream or another topping, any cracks will be hidden so a water bath is not a crucial step.

How Long Does a Cheesecake Last in the Fridge?

As long as it hasn’t been sitting out at room temperature longer than 2 hours, it’s safe to keep a cheesecake in the refrigerator for 3-4 days.

Can You Freeze Cheesecake?

Yes, cheesecakes freeze wonderfully. But if the topping is something that won’t freeze well, the defrosted cheesecake will not be as good as when fresh. Wrapped well in plastic, then foil, a cheesecake can be frozen for 3 months. Defrost overnight in the refrigerator.

How Do You Know When a Cheesecake is Done?

A cheesecake will continue cooking after it comes out of the oven due to residual heat. So it’s OK to pull it out when the middle (a quarter or 50c sized round) still jiggles. If you want to check with a thermometer, the internal temperature should be 150 degrees.

Tips for Making this Lime Cheesecake

For the creamiest cheesecake, there are a few golden rules.

  • You must use a springform pan. It’s impossible to cut and remove slices using a regular cake pan.
  • Have your cream cheese, eggs, sour cream at room temperature. Bring them out of the refrigerator an hour (2 max) before making the filling.
  • Use the paddle attachment when mixing. This keeps the batter dense. The whip attachment would incorporate too much air.
  • Add your eggs one at a time. When the first is blended into the batter, add the second. Then repeat.
  • Zest your own limes making a fine zest. The zest and its oil give a more intense citrus flavor than lime juice alone.
  • PRO-Tip: With your fingers, rub the zest into the sugar before adding it to the mixer. Doing this helps release the lime oils, giving an extra boost of lime. This is optional, but a trick I learned from Dorie Greenspan.
  • If you don’t want your cheesecake to crack, bake in a bain-marie or water bath. I use a roaster and fill it with a couple of inches of water. To prevent any water from leaking into the pan, wrap the outside of the pan with a couple of layers of heavy-duty foil.
  • PRO-Tip: When your cheesecake has a topping, this step isn’t necessary as the topping will cover any cracks.
  • Plan to make your cheesecake the day before you eat it. Letting it chill overnight in the refrigerator makes it even tastier!

Tex-Mex Dinner Menu:




Main Course





progressive eats logo

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

This month’s theme is Tex-Mex hosted by Milisa of Miss in the Kitchen.

This recipe was first shared in September 2014. Photos and text were updated in 2020, 2021.

A slice of margarita cheesecake on a white plate

The Recipe: Margarita Cheesecake

A dreamy cheesecake with all the flavors of a classic Margarita cocktail

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 12 servings


  • 1 1/4 cups vanilla wafer cookie crumbs
  • 1/4 cup butter, melted
  • 3 8-ounce packages cream cheese, at room temperature
  • 2 cups sour cream
  • 1 1/4 cups sugar
  • 3 tablespoons Grand Marnier
  • 3 tablespoons tequila
  • 3 tablespoons freshly squeezed lime juice
  • 2 teaspoons lime zest
  • 4 eggs, at room temperature
  • Very thin orange and lime slices, to garnish, optional


Preheat oven to 350º. Mix cookie crumbs and butter till blended. Press crumbs onto bottom and 1-inch up sides of 9 inch springform pan. Refrigerate while preparing filling.

Using a stand mixer with the paddle attachment, beat cream cheese until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime zest and beat until well blended. Add eggs 1 at a time, beating just until blended.Remove bowl from mixer and use spatula scrape bowl to make sure batter is well mixed.

Pour filling into crust. Bake until center is just set, about 50 minutes. Mix remaining 1 cup sour cream, ¼ cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top.

Bake cheesecake for 5 more minutes. Place pan on rack and cool to room temperature. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with orange and lime slices.


Adapted from The Food Network
If you'd like, rub the lime zest into the sugar to help release the citrus oils. Add this lime infused sugar as directed in the recipe.

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55 comments on “Margarita Cheesecake”

  1. What a fantastic cheesecake! It’s decorated so nicely, too – it looks lovely!

  2. What a great cheesecake, Liz . . . love, love, LOVE all things LIME! This is so perfect for your progressive dinner! Lip-smacking delicious!

  3. What can I sub for the grand marnier?

    • Hi, Cindy,
      Any orange liqueur would work…I’ve substituted Cointreau or triple sec. But you can also leave it out or even substitute 3 tablespoons of orange juice, though the color might muddle the color of the cheesecake. Good luck! I’m sure it will be delicious however you make it!

  4. Your cheesecake looks perfect! What a wonderful idea !

  5. This looks like a perfectly delicious way to get my vitamin C. I like the way you think!

  6. OMG such a great idea for a cheesecake- YUM!

  7. LIZ omg you have combined my fave drink and dessert – could this BE any better? 😀

    Choc Chip Uru

  8. How pretty does this look with the thin slices of citrus on top! Gorgeous, Liz. I’ve never had a cheesecake with booze in it before but I’m very willing to give it a try xx

  9. Pinned –

  10. Even though I can’t have a slice of this margarita cheesecake, I have quite a few friends who’ll love me for bringing it into THEIR lives! 🙂

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