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Bite-Sized Margarita Cheesecake Tarts

5 star rating
 

These bite sized margarita cheesecakes use corn chips as the crust with the salt complimenting the margarita filling. What an ending to your next fiesta.

Submitted by: ZAN BROCK

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Ingredients
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup tequila
  • ¼ cup triple sec
  • 1 (6 ounce) can frozen limeade concentrate
  • 1 bag Tostitos brand Scoops (bite sized corn chip bowls)
  • 1 can whipped topping in aerosol can
  • mint sprigs or lime zest for garnish
 
Method

Combine sweetened condensed milk and cream cheese until well mixed. Stir in tequila, triple sec, and limeade concentrate. Spoon one tablespoon of mixture into each corn chip bowl. Chill at least two hours. Just before serving, top with a dab of whipped cream and a sprig of mint or a sprinkle of lime zest.

 
Notes:

 
Number of Servings: 12 to 15
 
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