Ingredients for Mini Margarita Cheesecakes
- Sweetened Condensed Milk
- 8 ounces cream cheese, softened
- 2 tablespoons tequila (optional)
- 2 tablespoons triple sec (optional)
- Frozen Limeade Concentrate
- Tostitos Scoops
- Heavy Whipping Cream
- 1 tablespoon lime juice
- 2 tablespoons granulated sugar
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How to Make Mini Margarita Cheesecakes
- In a large bowl, beat together 1 (14-ounce) can sweetened condensed milk and 8 ounces of softened cream cheese with an electric mixer on low speed until smooth and creamy.
- Add 2 tablespoons tequila (or omit for a non-alcoholic version), 2 tablespoons triple sec (or omit for a non-alcoholic version), and 1/4 cup limeade concentrate. Beat on medium-high speed for 7-10 minutes, or until the mixture is light and fluffy.
- Select approximately 24 unbroken Tostitos scoops with the highest sides.
- Spoon about 1 tablespoon of the cheesecake mixture into each Tostito scoop.
- Arrange the filled Tostito scoops on a large platter.
- Refrigerate for at least 2 hours, or until the cheesecake filling is firm.
- In a separate bowl, beat 1 cup heavy cream and 1 tablespoon lime juice with an electric mixer until soft peaks form.
- Gradually add 2 tablespoons granulated sugar and continue beating until stiff peaks form.
- Top each mini cheesecake with a dollop of whipped cream.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
9g
Carbs
1g