This is an easy, refreshing, no bake desert. In other words, it's perfect for summer! They have a little tequila in them but if you want to make a kid friendly version you can just leave the tequila out.

On hands time: 20-30 minutes

Total time: 1.5-2 hours

Ingredients:

For Crust:
10-12 graham crackers
1/4 cup granulated sugar
1/2 cup (1 stick) salted butter (or add 1/4 teaspoon salt to unsalted butter)

For Cheesecake:
16 ounces (2 blocks) cream cheese, softened
1 cup confectioners’ sugar
2-3 tablespoons silver tequila
2 tablespoons fresh lime juice (2 limes)
Zest of 2 limes
1/2 teaspoon vanilla extract
1 teaspoon Kosher salt

Supplies:
8"x8" or 9"x9" baking dish
Parchment paper
Mixing bowl
Spatula
A hand mixer or stand mixer if you have it (if not you can still make these with a little mussel)
Measuring cups and spoons
A microplane or grater (for zesting the limes)
A sharp knife

Step 1: Making the Crust

1. Put the graham crackers in a bag and crush them. This can be done with a rolling pin, a wood spoon or in my case, a bottle of wine

2. Combine the crushed graham crackers, sugar and butter until it's the consistency of wet sand

3. Put a piece of parchment paper in your dish, it should go all the way up the sides so that you can use it to remove the bars when they are finished

4. Pour the crust mixture into the dish and press it down to make an even layer. I like to use a measuring cup so to make sure it is tightly packed

5. Place the crust in the freezer and let it chill while you prepare the filling