Ingredientes para Bite Sized Margarita Cheesecake Tarts
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese (softened)
- 2 tablespoons tequila
- 2 tablespoons triple sec
- Frozen Limeade Concentrate
- Tostitos Scoops
- Non Dairy Whipped Topping
- Mint Sprigs
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Cómo preparar Bite Sized Margarita Cheesecake Tarts
- Preheat oven to 350°F (175°C).
- Crush 1 cup of corn chips into fine crumbs. (You can use a food processor or a zip-top bag and rolling pin).
- In a medium bowl, combine crushed corn chips with 2 tablespoons of melted butter. Press into the bottom of mini muffin tins or a similar sized tart pan.
- In a large bowl, beat 8 ounces of cream cheese until smooth.
- Add 14 ounces of sweetened condensed milk and beat until well combined.
- Stir in 2 tablespoons of tequila, 2 tablespoons of triple sec, and 3 tablespoons of limeade concentrate until just combined.
- Spoon 1 tablespoon of the margarita cheesecake mixture into each prepared corn chip crust.
- Bake for 12-15 minutes, or until the edges are set. Let cool completely.
- Refrigerate for at least 2 hours to allow the cheesecakes to set.
- Just before serving, top each tart with a dollop of whipped cream and a lime zest twist or a sprig of fresh mint.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
110g
Fat
27g
Carbs
9g