Step 1
Dip one edge of appetizer spoon into strawberry jam, then into lime sugar.

Step 2
Pipe cheesecake into each spoon. Garnish with TOSTITOS^® Crunch and a small dollop of whipped cream.

Step 1
Heat heavy cream to boiling. Set aside to cool for 15 minutes.

Step 2
Whisk egg yolks with sugar and salt (mixture will be thick and sandy).

Step 3
Whisk cooled cream into egg mixture a little at a time until completely combined.

Step 4
Return mixture to pot and heat over low heat, whisking constantly, until mixture thickens and just begins to bubble. Remove pot from heat immediately. Cool mixture to room temperature.

Step 5
In stand mixer with paddle attachment, combine cream cheese, vanilla, and lime juice.

Step 6
Paddle in cooled egg/cream mixture until completely smooth.

Step 7
By hand, gently add Strawberry Margarita Swirl.

Step 8
Transfer mixture to piping bag. Do not cut tip too small, or swirl will be lost.

Step 1
Sprinkle gelatin over cold water. Stir to combine. Let sit for 5 minutes.

Step 2
Puree strawberries. Heat strawberry purée to boiling. Remove from heat.

Step 3
Whisk gelatin mixture into strawberries.

Step 4
Whisk in limeade, tequila, and triple sec.

Step 5
Chill mixture at room temperature, stirring with rubber spatula occasionally until soft set.

Step 1
Mix crushed chips with sugar, milk powder, and salt.

Step 2
Stir in melted butter.

Step 3
Spread mixture on parchment-lined sheet pan.

Step 4
Toast in 250°F oven for 30 minutes (mixture should become crunchy as it cools).

Step 5
Break cooled crunch into pieces.

Step 1
Combine sugar with zest.