Mini Margarita Cheesecakes Recipe

Spice up your Cinco de Mayo fiesta or any gathering with these irresistible Mini Margarita Cheesecakes! These delightful individual cheesecakes are nestled in crispy Tostitos scoops for a fun and flavorful appetizer. Easy to customize – make them boozy or non-alcoholic – they're guaranteed to impress. Get ready to wow your guests with this surprisingly simple yet elegant recipe that's perfect for parties or a special treat. Find Tostitos scoops in most grocery stores.

Prep Time 45 mins
Cook Time 180 mins
Calories 49 kcal
Protein 1g
Rating 4.3 (4 Reviews)
Mini Margarita Cheesecakes 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Margarita Cheesecakes

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How to Make Mini Margarita Cheesecakes

  1. 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.
  2. 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.
  3. Select approximately 24 unbroken Tostitos scoops with the highest sides.
  4. Spoon about 1 tablespoon of the cheesecake mixture into each Tostito scoop.
  5. Arrange the filled Tostito scoops on a large platter.
  6. Refrigerate for at least 2 hours, or until the cheesecake filling is firm.
  7. In a separate bowl, beat 1 cup heavy cream and 1 tablespoon lime juice with an electric mixer until soft peaks form.
  8. Gradually add 2 tablespoons granulated sugar and continue beating until stiff peaks form.
  9. Top each mini cheesecake with a dollop of whipped cream.
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

19g

Fat

9g

Carbs

1g

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