Graham Cracker Crust:

Preheat oven to 350° F / 176° C. Line an 8×8-inch square baking tin with parchment, allowing a 1-inch overhang on all sides. Set aside.

Seal the graham crackers in a large plastic food storage bag. With a kitchen mallet or wooden rolling pin, crush until a coarse, sandy texture forms.

In a large bowl, stir together graham cracker crumbs, granulated sugar, and fine sea salt.

Drizzle in the melted butter and stir until a wet, clumpy mixture forms.

With damp fingertips, press crust mixture into prepared tin.

Bake in preheated oven for 10 minutes.

With the bottom of a drinking glass, gently press down the baked crust, flattening any bumps or bubbles.

Refrigerate while you prepare the filling. 

Filling:

In a large mixing bowl or the bowl of a stand mixer fitted with whisk attachment, whip cream on high speed until soft peaks form. Set aside.

In a separate mixing bowl or the bowl of a stand mixer, whip cream cheese until smooth and creamy.

Mix in the granulated sugar, vanilla bean paste, lime zest, lime juice, and tequila.

With a flexible rubber spatula, fold the whipped cream into the cream cheese mixture in 2 additions.

With a small stepped palette knife, spread cream cheese mixture over cooled crust.

Cover tin with clingfilm/plastic wrap or aluminum foil. Freeze for at least 8-10 hours, or overnight.

To serve, use the parchment overhang to transfer slab to a cutting board. Allow to stand at room temperature for 10-15 minutes, or until soft enough to slice.

Run a sharp chef’s knife under hot water. Slice into 16 squares.

Serve immediately, accompanied by lime zest or lime slices to garnish.

Cover leftover margarita lime cheesecake bars with foil. Store in the freezer for up to 1 week. Allow frozen bars to stand at room temperature for 10 minutes prior to serving.