Strawberry cheesecake in tacos? I’m in heaven! This bite-sized cheesecake taco is the most clever sweet fix ever designed. It is easy to share, tastes like a real cheesecake, and it’s super fun to make!
Ingredients
5 8 inch Tortillas about 20 rounds
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1 cup graham cracker crumbs
1/4 cup butter melted
1 cup strawberries chopped
1/4 cup sugar
2 teaspoons water
1 tablespoon corn starch
1 tablespoon cold water
1 cup heavy cream
1 cup cream cheese softened
1 teaspoon lemon zest
1 teaspoon vanilla
1/4 cup powdered sugar
HOW TO MAKE MINI STRAWBERRY CHEESECAKE TACOS
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Use a cookie cutter to slice 4 to 5 rounds out of the tortillas to make about 20 shells. Then, in melted butter dip each tortilla piece and coat in graham cracker crumbs.
Step 3: Flip first the muffin tin upside down before placing the pieces of tortilla in between the coffin cups. Place inside the preheated oven and bake for about 10 minutes until just golden brown. Then, remove from the oven and allow the tortillas to cool in the pan.
Step 4: Meanwhile, prepare the strawberry filling by filling a small pot with water, then, add in the sugar and strawberries. Allow the mixture to bring to a boil. When boiling, adjust the heat to a simmer to soften the strawberries.
Step 5: Dissolve the cornstarch in water, then, pour it over the strawberry mixture and bring it to a boil while constantly stirring. The mixture is going to be a little chunky. Remove the pan from the heat and thoroughly cool the mixture.
Step 6: In the meantime, whisk the cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed for 2 minutes until the mixture thickened. Then, place inside the fridge to chill for at least 30 minutes.
Step 7: Once chilled, transfer the cream cheese filling into a piping bag.
Step 8: Stuff the taco shells with the cream cheese filling. Place the strawberry filling on top and sprinkle with more graham cracker crumbs if desired. Enjoy!
Ingredients
- 5 8 inch Tortillas about 20 rounds
- 1 cup graham cracker crumbs
- 1/4 cup butter melted
- 1 cup strawberries chopped
- 1/4 cup sugar
- 2 teaspoons water
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 1 cup heavy cream
- 1 cup cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Use a cookie cutter to slice 4 to 5 rounds out of the tortillas to make about 20 shells. Then, in melted butter dip each tortilla piece and coat in graham cracker crumbs.
Step 3: Flip first the muffin tin upside down before placing the pieces of tortilla in between the coffin cups. Place inside the preheated oven and bake for about 10 minutes until just golden brown. Then, remove from the oven and allow the tortillas to cool in the pan.
Step 4: Meanwhile, prepare the strawberry filling by filling a small pot with water, then, add in the sugar and strawberries. Allow the mixture to bring to a boil. When boiling, adjust the heat to a simmer to soften the strawberries.
Step 5: Dissolve the cornstarch in water, then, pour it over the strawberry mixture and bring it to a boil while constantly stirring. The mixture is going to be a little chunky. Remove the pan from the heat and thoroughly cool the mixture.
Step 6: In the meantime, whisk the cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed for 2 minutes until the mixture thickened. Then, place inside the fridge to chill for at least 30 minutes.
Step 7: Once chilled, transfer the cream cheese filling into a piping bag.
Step 8: Stuff the taco shells with the cream cheese filling. Place the strawberry filling on top and sprinkle with more graham cracker crumbs if desired. Enjoy!
