These are the perfect appetizer for any Cinco de Mayo celebration. They're not difficult to make, but can be a bit time-consuming (about 45 minutes) to fill all the little scoop-style tortilla chips. But I think they're worth it. FOR A NON-ALCOHOL VERSION -- You can easily omit the alcohol, and these mini margarita cheesecake appetizers will still taste scrumptuous. ABOUT TOSTITO SCOOPS - These are Tostito's brand Scoops, which are "cup" shaped corn tortilla chips. A 10-ounce bag should be plenty for one batch of these mini cheesecakes (you won't use all of the scoops, but you need the whole bag so you can be assured of getting enough that are not broken). You shouldn't have any problem finding Tostito's Scoops in the chips/snacks aisle of most grocery stores.
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese, softened
- 1⁄4 cup tequila (optional)
- 1⁄8 cup triple sec (optional)
- 6 ounces frozen limeade concentrate (do not thaw)
- 75 Tostitos Scoops, corn tortilla chips (from a 10 ounce bag)
- 1 cup heavy whipping cream
- 1 teaspoon lime juice
- 2 tablespoons sugar
- With an electric mixer at a low setting, mix together the condensed milk and softened cream cheese until the mixture is creamy. Add the tequila, triple sec, and limeade, and beat on medium-high speed for about 7-10 minutes or until the mixture is smooth and beginning to thicken.
- Spoon about 1 tablespoon of the cheesecake mixture into each Tostito Scoop. TIP - Use the best-shaped Scoops (i.e., those that are not broken or chipped, and those that lay flat and have the highest sides (so they won't tip or let the cheesecake layer spill out).
- Place each filled mini cheesecake on a large platter. When the platter is full, let it chill in the refrigerator for at least 2 hours (overnight is ideal), so the cheesecake layer will get firm.
- After the mini cheesecakes have chilled, whip the heavy cream and lime juice together with an electric beater until peaks just begin to form (it should take about 5-8 minutes or so). Gradually add the sugar and continue beating about 5 more minutes or until soft peaks form. Top each mini cheesecake with a small dollop of the whipped cream mixture.
Made this for ZWT5. Excellent. Very tasty. I skipped the tostitos and put it in a pie crust with some fruit.
I had some trouble with the recipe as written, but I was able to pull everything together for a really awesome dessert! First, I did use the tequila and triple sec. I used my stand mixer to beat as directed for 10 minutes; although, my filling was not thickening - I filled a small plate full of the tortilla chips and used my 1T cookie scoop to fill the cups, which worked great. I put the tortilla cups without the whipped cream topping and the remaining filling in the fridge for 2 hours; after which my chips were fairly soggy and the cheesecake filling was still not setting.... It tasted darn good at that point though, so I whipped the lime whip cream and combined it with the cream cheese mixture, threw it into Graham Cracker Crust and froze the pie for 4 hours - the frozen margarita pie was to die for! Although the chip-thing didn't work out for me I will be certain to make this margarita cheesecake again - thanks for the great idea!
I made these for our Euchre group...and everyone loved them...I did not bother with the tostitos I used phyllo pastry tarts and they held up great and looked very festive for St. Pattys day...