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Tex-Mex Gringo-Amigo Cheesecake Bites


  • 1 ½ cups finely crushed tortilla chips
  • ¼ cup butter or margarine, melted
  • 2 8 oz. packages cream cheese, softened
  • 3 eggs
  • 1 ½ tbsp flour
  • 1 cup sour cream
  • 1 tbsp lime juice
  • 1 tbsp lime zest
  • ½ t ground cumin
  • ½ cup finely chopped fresh cilantro (reserve ¼ cup for garnish)
  • 1 jar Mrs. Renfro's Raspberry Chipotle Salsa


  • Spray 5 miniature tart tins with nonstick cooking spray.
  • In a bowl, combine chips & butter until moistened.
  • Press 1t of mixture into bottom of each tart tin.
  • Bake in 300°F oven for 8 minutes or until toasted and set. Cool.
  • Beat cream cheese with electric mixer for 3 minutes.
  • Add eggs, one at a time, beating after each.
  • Beat in flour and then sour cream.
  • Stir in lime juice, zest, cumin and half of cilantro.
  • Spoon 1 tbsp filling over each tart tin base.
  • Bake in 300°F oven for 20 minutes or until filling is set. Let cool.
  • Cover and refrigerate for two hours.
  • Run knife around edge of each cheesecake to loosen, transfer to serving platter.
  • Spoon 1t of salsa over each tart.
  • Garnish with cilantro.
  • Let stand at room temperature for 30 minutes before serving.

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