With a refreshing, summery flavor, these watermelon tequila lime bars are made with a baked crust topped with tequila watermelon jello and creamy lime topping.

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Easy dessert bars layered with tequila infused watermelon jello and topped with lime cream.

About Watermelon Tequila Lime Bars

With a delicious melody of sun-loving flavors like watermelon, tequila, and lime, these bars are a sweet, refreshing mix all wrapped up in an eye-catching dessert bar.

How long are watermelon lime bars good for?

Once prepared, these bars can be stored in a sealed container in the refrigerator for up to four to five days.

Can you freeze these bars?

Due to the gelatin in these bars, unfortunately I can’t recommend freezing them. Jello doesn’t actually freeze to a hardened state like most soft foods, and once thawed, the texture of the jello will be ruined.

Top down view of creamy lime bars.

What’s in watermelon tequila lime bars?

  • Vanilla wafers – The base for the crust. If you’re not a fan of these, you can use graham crackers instead.
  • Unsalted butter – Real butter is preferred, but you can also use margarine.
  • Watermelon juice – One of the three major flavors in these bars. See notes below on this.
  • Lime juice and zest.
  • Tequila – Great for giving these bars a bit of zing. More notes on this below.
  • Unflavored gelatine – This is what gives the bars their texture and it can be easily bloomed in the fruit juices. For those that might not know, the process of “blooming” essentially means giving the powdered gelatin time to absorb liquid before moving on with the other preparation steps. Make sure you have a large, wide bowl for blooming, as you want the gelatin to be a thin, even layer across the liquid to ensure maximum absorption.
  • Granulated sugar.
  • Sweetened condensed milk – This is milk that’s had the water removed and slightly sweetened. If at all possible, I recommend using the full-fat version, as this will make the top layer of the bars extra creamy.
  • Heavy whipping cream – This is another component for making the top layer extra creamy, as it will be whipped into stiff speaks and mixed in with the other flavors. For best results, be sure that the heavy cream is extra cold. I like to put the whole bottle of heavy whipping cream (and the bowl I plan on mixing it in) in the freezer for about 30 minutes before using.

Where do you get watermelon juice?

While you might find a novelty store that sells watermelon juice, the easiest way is to make it yourself. Simply cut up a watermelon and place the fruit in a blender, pulsing it until it has the consistency of a watery slushie. From there you can either use it with the pulp (watermelon layer will be thicker) or you can strain it so you are only left with the juice (watermelon layer will be softer and be more clear).

You can also use watermelon kombucha (a type of green or black fermented tea) instead of watermelon juice.

Do you have to use tequila?

The tequila adds a nice zing to these bars, but it is also totally optional. You can either skip it altogether or substitute it for more watermelon juice (for a sweeter taste) or lime juice (for more tartness).

Rows of creamy lime bars with a watermelon layer.

Notes & tips for these bars

  • When zesting limes, remember that the best flavor is on the outside of the fruit. The further in you go (and the whiter the color) the more bitter the flavor will be.
  • Before getting started, make sure you have multiple mixing bowls, a food processor, and a stand mixer (or hand mixer).

More recipes with lemon and lime

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How to make watermelon tequila lime bars

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Start off by crumbling the vanilla wafers, then mixing them with the melted butter. Line a 9×9 baking dish with parchment paper or aluminum foil, extending pieces over the sides for easy handling, then spray the inner sides and bottom with cooking spray. Add the crust mixture to the baking dish, pressing down firmly to form an even layer.

Step 2 – Bake the crust!

Step 3 – While the crust cools, prepare the watermelon layer. Mix a small portion of the watermelon juice with the lime juice, then let four packages of gelatin bloom on top. After 5 minutes, microwave the gelatin mixture for 30 seconds.

Step 4 – Mix the heated gelatin with the remaining watermelon juice, lime zest, tequila, and sugar, then pour it over the baked crust.

Step 5 – Let the watermelon layer set for 1-2 hours.

Step 6 – Bloom the other two packages of gelatin in the remaining lime juice, then microwave for 30 seconds.

Step 7 – Mix the heated gelatin with the sweetened condensed milk, then set aside.

Step 8 – Using a stand mixer (or hand mixer + large bowl) whip the heavy whipping cream until stiff peaks form, about 5-7 minutes.

Step 9 – Use a spatula to gently fold together the creamy gelatin mixture with the whipped cream, then pour it over the set watermelon layer. Smooth out the top into an even layer and sprinkle with more lime zest.

Step 10 – Let creamy lime layer set for 1-2 hours.

Step 11 – Serve and enjoy!

Recipe Details

Easy dessert bars layered with tequila infused watermelon jello and topped with lime cream.
5 from 1 vote

Watermelon Tequila Lime Bars

30 mins prep + 15 mins cook + 4 hrs Chilling Time
222 kcal
Yields: 24 bars
With a refreshing, summery flavor, these watermelon tequila lime bars are made with a baked crust topped with tequila watermelon jello and creamy lime topping.

Ingredients 

Crust Layer
Watermelon Layer
  • 4 cups watermelon juice, or watermelon kombucha
  • 2 tablespoon lime juice
  • 3 teaspoon lime zest, divided
  • 2 tablespoon tequila
  • 4 ounce unflavored gelatin, (4 pkgs)
Creamy Lime Layer

Instructions

For the Crust Layer
  • Preheat oven to 350 degrees F. Line a 9×9 baking dish (or similiar size) with parchment paper or aluminum foil, extending pieces over the sides for easy handling. Spray inner sides and bottom with cooking spray. Set dish aside.
  • In a food processor, add vanilla wafers and pulse until completely crumbled.
  • Add crumbled vanilla wafers to a medium bowl, then pour melted butter on top. Use a fork to mix and mash until butter is absorbed.
  • Transfer crust mixture to prepared 9×9 baking dish and firmly press into an even layer, completely covering the bottom.
  • Bake crust for 15 minutes.
  • Transfer dish to a wire cooling rack to cool completely while completing the other steps.
For the Watermelon Layer
  • In a wide, microwave-safe bowl, add 1/2 cup of watermelon juice and lime juice. Sprinkle 4 gelatine packages over the juice (do not mix) and let sit for 5 minutes. Gelatine should be completely saturated.
  • In a large bowl, whisk together the remaining 3 1/2 cup watermelon juice, lime zest, tequila, and sugar together, then set aside.
  • Microwave the gelatine mixture for 30 seconds, then stir until gelatine is completely dissolved.
  • Pour the gelatin mixture into the larger bowl, then whisk to combine.
  • Place bowl in the refrigeratr for 15 to 20 minutes or until watermelon mixture begins thicken.
  • Remove watermelon mixture from refrigerator and pour over the cooled crust layer.
  • Place baking dish in the refrigerator until watermelon layer has firmly set, about 1.5-2 hours. Do not move forward with the next layer until the watermelon layer is set.
For the Creamy Lime Layer
  • In a large, wide, microwave-safe bowl, add the lime juice and sprinkle 2 gelatine packages over the juice (do not mix). Let sit for 5 minutes. Gelatine should be completely saturated.
  • Microwave the gelatine mixture for 30 seconds, then stir until gelatine is completely dissolved.
  • Whisk in sweetened condensed milk with the lime gelatine mixture, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), add heavy whipping cream and beat on high until stiff peaks form, about 5-7 minutes.
  • Turn off mixer and use a spatula to gently fold the lime gelatine mixure in with the whipped cream.
  • Pour creamy lime mixture over the set watermelon layer, smoothing out the top. Sprinkle top with lime zest.
  • Place in the refrigerator until set, about another 1.5-2 hours.
Putting it all together
  • When ready to cut, lift dessert out of baking dish by gripping excess paper/foil along the sides, then transfer it to a work area. Peal back paper/foil from edges of fudge, then cut bars into 1 or 2 inch squares.
  • Serve bars immediately.

Nutrition

Serving: 1bar | Calories: 222kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 115mg | Fiber: 1g | Sugar: 19g | Vitamin A: 383IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy