I like to make this appetizer for Cinco de Mayo celebrations.
Original recipe makes 75 cheesecakes
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
2 tablespoons triple sec
75 scoop-style tortilla chips (such as Tostitos® Scoops!®)
1 cup heavy whipping cream
2 teaspoons lime juice
2 tablespoons white sugar
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PREP
45 mins
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READY IN
2 hrs 45 mins
Directions
- 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.
Nutrition
Calories: 56 kcal
Carbohydrates: 6.1 g
Cholesterol: 9 mg
Fat: 3 g
Fiber: 0 g
Protein: 0.8 g
Sodium: 21 mg