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Ingredients

1 (14 ounce) can sweetened condensed milk 1 (8 ounce) package cream cheese, softened 1 (6 ounce) can frozen limeade concentrate ¼ cup tequila 2 tablespoons triple sec 75 scoop-style tortilla chips (such as Tostitos® Scoops!®) 1 cup heavy whipping cream 2 teaspoons lime juice 2 tablespoons white sugar

Nutrition Info

55.8 calories carbohydrate: 6.1 g cholesterol: 9.4 mg fat: 3 g fiber: : - protein: 0.8 g saturatedFat: 1.7 g servingSize: - sodium: 21.3 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

75 cheesecakes

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