Mini Margarita Cheesecakes recipe

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Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can frozen limeade concentrate
¼ cup tequila
2 tablespoons triple sec
75 scoop-style tortilla chips (such as Tostitos® Scoops!®)
1 cup heavy whipping cream
2 teaspoons lime juice
2 tablespoons white sugar

Nutrition Info

55.8 calories
carbohydrate: 6.1 g
cholesterol: 9.4 mg
fat: 3 g
fiber: : -
protein: 0.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 21.3 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat sweetened condensed milk and cream cheese together using an electric mixer on low speed until smooth and creamy. Add limeade, tequila, and triple sec, beat on medium-high speed until cheesecake mixture is creamy and thickened, 5 to 8 minutes. Spoon about 1 tablespoon cheesecake mixture into each scoop-style tortilla chip. Arrange mini cheesecakes on a platter, refrigerate until chilled and set, 2 hours to overnight.

  2. Beat cream and lime juice together in a bowl using an electric mixer until smooth and thickened, gradually add sugar and continue beating until soft peaks form. Top each cheesecake with about 1 teaspoon lime-flavored whipped cream.

Recipe Yield

75 cheesecakes

Recipe Note

I like to make this appetizer for Cinco de Mayo celebrations.

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