Go Back
Tequila Lime Cheesecake Bites made with a combination of Greek yogurt and cream cheese for a lighter no-bake version of a traditional cheesecake.
5 from 2 votes
Print

Tequila Lime Cheesecake Bites

These lightened up Tequila Lime Cheesecake Bites are the perfect dessert to make for a Mexican-inspired dinner party or Cinco de Mayo and can be cut as small as you want for portion control!  

Course Dessert
Keyword Cheesecake, Crust, Lime
Prep Time 20 minutes
Servings 16

Ingredients

Filling ingredients

  • 1 tablespoon gelatine (1 package) (we used Knox)
  • 2 tablespoons boiling water
  • 1/4 cup lime juice (divided) (freshly squeezed)
  • 2 tablespoons lime zest
  • 500 grams cream cheese (2 bricks)
  • 3/4 cup vanilla Greek yogurt
  • 1/4 teaspoon vanilla
  • 1/2 cup liquid honey
  • 1 1/2 ounce tequila (we used white)
  • 1/2 ounce Triple Sec

Crust ingredients

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup melted butter or coconut oil
  • 2 tablespoons honey
  • pinch sea salt

Instructions

CRUST

  1. Combine all of the crust ingredients together and pat the mixture firmly in the bottom of a 9×9″ square pan, using the bottom of a flat glass to firmly and evenly press it down. Place in the refrigerator to chill while you make the filling.

FILLING

  1. Zest the lime and set aside. Combine the gelatine with 2 tablespoons of the lime juice and stir to combine. Add the boiling water and continue to stir until well-combined and the gelatine is dissolved.

  2. Transfer the mixture to a blender along with the remaining lime juice, lime zest, cream cheese, Greek yogurt, vanilla, liquid honey, tequila & triple sec. Place the lid on the blender and blend on level 5 (medium speed) for 45 seconds, until the mixture is smooth.

  3. Pour the cream cheese filling on top of the prepared base and chill the cheesecake for at least 4-5 hours or overnight. Cut into squares and serve. Store any leftover cheesecake in the refrigerator for up to 5 days.