MINI MARGARITA CHEESECAKES
These are the perfect appetizer for any Cinco de Mayo celebration. They're not difficult to make, but can be a bit time-consuming (about 45 minutes) to fill all the little scoop-style tortilla chips. But I think they're worth it. FOR A NON-ALCOHOL VERSION -- You can easily omit the alcohol, and these mini margarita cheesecake appetizers will still taste scrumptuous. ABOUT TOSTITO SCOOPS - These are Tostito's brand Scoops, which are "cup" shaped corn tortilla chips. A 10-ounce bag should be plenty for one batch of these mini cheesecakes (you won't use all of the scoops, but you need the whole bag so you can be assured of getting enough that are not broken). You shouldn't have any problem finding Tostito's Scoops in the chips/snacks aisle of most grocery stores.
Provided by Northwestgal
Categories Brunch
Time 3h
Yield 70-75 mini cheesecakes
Number Of Ingredients 9
Steps:
- 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.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 49, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.2, Sodium 18.1, Carbohydrate 5.2, Sugar 5, Protein 0.8
MINI CHEESECAKES
Provided by Food Network
Categories dessert
Time 1h
Yield Makes 24 mini cheesecakes
Number Of Ingredients 11
Steps:
- 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
- 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
- 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
- 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.
NO BAKE MARGARITA CHEESECAKE
My bestie made this for a barbeque last weekend, I just had to post it. If you love margaritas, you will love this cheesecake. A word to the wise, it is no bake, so the alcohol won't cook out. Don't give it to children.
Provided by chef sassypants
Categories Cheesecake
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the pretzels to make 3/4 cup of crumbs.
- Add the sugar and pulse to combine.
- Add the butter and mix well.
- Transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides.
- Bake until set, about 6 minutes.
- Remove from the oven and let cool on a wire rack.
- In a small saucepan, combine the gelatin and sugar.
- Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes.
- Remove from the heat and let cool slightly.
- In a large bowl, beat the cream cheese until smooth.
- Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine.
- Add the dissolved gelatin mixture and mix well.
- Pour into the prepared crust and chill until very firm, 3 to 4 hours.
- To serve, remove the outer ring from the springform pan.
- Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.
- Cut with a thin, sharp knife dipped in hot water and serve.
Nutrition Facts : Calories 527.3, Fat 33.9, SaturatedFat 21, Cholesterol 97.2, Sodium 691.7, Carbohydrate 48.4, Fiber 0.9, Sugar 23.6, Protein 9.8
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