I like to make this appetizer for Cinco de Mayo celebrations.


Recipe Summary

45 mins
2 hrs
2 hrs 45 mins
75 cheesecakes


Original recipe yields 75 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Lime zest can be used in place of lime juice.

For the non-alcoholic version just omit the tequila and triple sec. It will taste just as scrumptious.

You won't use the entire 10-ounce bag of Tostitos(R) Scoops!(R), but that's a good-size bag to start with because you want to be sure you have enough perfectly shaped scoops. You should have no problem finding these cup-shaped corn tortilla chips in the chips/snacks aisle of your grocery store.

Nutrition Facts

56 calories; protein 0.8g 2% DV; carbohydrates 6.1g 2% DV; fat 3g 5% DV; cholesterol 9.4mg 3% DV; sodium 21.3mg 1% DV. Full Nutrition