Bite-Sized Margarita Cheesecake Tarts |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
Bite sized margarita cheesecakes use corn chips as the crust with the salt complimenting the margarita filling. Ingredients:
1 (14 ounce) can sweetened condensed milk |
1 (8 ounce) package cream cheese, softened |
1/4 cup tequila |
1/4 cup triple sec |
1 (6 ounce) can frozen limeade concentrate, thawed |
1 (16 ounce) bag tostitos scoops |
non-dairy whipped topping |
mint sprigs (to garnish) or lime zest (to garnish) |
Directions:
1. Combine sweetened condensed milk and cream cheese until well mixed.
2. Stir in tequila, triple sec, and limeade concentrate.
3. Spoon one tablespoon of mixture into each corn chip bowl.
4. Chill at least two hours.
5. Just before serving, top with a dab of whipped cream and a sprig of mint or a sprinkle of lime zest.
|
|