Mini Margarita Cheesecakes

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 14 ounces sweetened condensed milk
• 8 ounces cream cheese, softened
• 1/4 cup tequila (optional)
• 1/8 cup triple sec (optional)
• 6 ounces frozen limeade concentrate (do not thaw)
• 75 tostitos scoops, corn tortilla chips (from a 10 ounce bag)
• 1 cup heavy whipping cream
• 1 teaspoon lime juice
• 2 tablespoons sugar

Recipe

• 1 with an electric mixer at a low setting, mix together the condensed milk and softened cream cheese until the mixture is creamy. add the tequila, triple sec, and limeade, and beat on medium-high speed for about 7-10 minutes or until the mixture is smooth and beginning to thicken.
• 2 spoon about 1 tablespoon of the cheesecake mixture into each tostito scoop. tip - use the best-shaped scoops (i.e., those that are not broken or chipped, and those that lay flat and have the highest sides (so they won't tip or let the cheesecake layer spill out).
• 3 place each filled mini cheesecake on a large platter. when the platter is full, let it chill in the refrigerator for at least 2 hours (overnight is ideal), so the cheesecake layer will get firm.
• 4 after the mini cheesecakes have chilled, whip the heavy cream and lime juice together with an electric beater until peaks just begin to form (it should take about 5-8 minutes or so). gradually add the sugar and continue beating about 5 more minutes or until soft peaks form. top each mini cheesecake with a small dollop of the whipped cream mixture.