MINI STRAWBERRY CHEESECAKE TACOS

A great dessert idea to make this spring/summer is Strawberry Cheesecake Tacos! They are fun and easy to make and great to serve to a crowd !

Strawberry cheesecake is delicious….one of my favorite desserts for sure! Cheesecake in taco shell is a fun twist on the usual cheesecake and a great way to serve it to a crowd!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

 Servings 20

Author Sarah Kozowski

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 tsp water

1 tbsp corn starch

1 tbsp cold water

1 cup heavy cream

1 cup cream cheese softened

1 tsp lemon zest

1 tsp vanilla

1/4 cup powdered sugar

Instructions

Pre-heat oven to 400F.  Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.

Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.

Make the strawberry Filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.

Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.

Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.

Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional!

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