The Best Recipes Mini Margarita Cheesecakes

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Mini Margarita Cheesecakes

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

Ingredients :

• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can frozen limeade concentrate
• 1/4 cup tequila (optional)
• 2 tablespoons triple sec (optional)
• 75 scoop-style tortilla chips (such as Tostitos® Scoops!®)
• 1 cup heavy whipping cream
• 2 teaspoons lime juice
• 2 tablespoons white sugar

Instructions :

Prep : 45M	Cook : 75M	Ready in : 2H45M

• 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.
• 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.

Notes :

• Lime zest can be used in place of lime juice.
• For the non-alcoholic version just omit the tequila and triple sec. It will taste just as scrumptious.
• You won't use the entire 10-ounce bag of Tostitos® Scoops!®, but that's a good-size bag to start with because you want to be sure you have enough perfectly shaped scoops. You should have no problem finding these cup-shaped corn tortilla chips in the chips/snacks aisle of your grocery store.

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