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I love getting creative in the kitchen and these Strawberry Cheesecake Mini Tacos is one of the best things I have made recently. They turned out so good! I promise you, this will be a crowd pleaser!
Strawberry Cheesecake Mini Tacos
- (5) 8” tortillas
- 1 cup graham cracker crumbs
- 2 tsp cinnamon
- 1/3 cup melted butter
- 1 cup strawberries chopped
- 1/4 cup sugar
- 2 tsp water
- 1 TBSP cornstarch
- 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
Preheat oven to 400 degrees. Use a 3.5 inch round cutter to cut out circles out of tortillas you should end up with 20 shells.
Dip each tortilla cut out into melted butter then coat with graham crackers crumbs. Flip a muffin tin upside down and place tortillas in between muffin cups. Bake for 10 minutes until golden brown. Let cool.
For berry filling: in small saucepan, add water, sugar, and berries. Bring to a boil and reduce to a simmer. Dissolve cornstarch in water and pour into berry mixture. Bring to a gentle boil, stirring constantly. Remove and cool.
Beat cream cheese, cream, powdered sugar and lemon zest, and vanilla for about 2 minutes on medium speed until it thickens. Chill in fridge for at least 30 minutes. Transfer to a pastry bag and cut the tip off. Fill the taco shells with cream cheese filling and top with chilled berry topping. You can also sprinkle some graham cracker crumbs on top if you wish. Enjoy!
Strawberry Cheesecake Mini Tacos
Description
These Strawberry Cheesecake Mini Tacos are sure to be a crowd pleaser!
Ingredients
- 5– 8” tortillas
- 1 cup graham cracker crumbs
- 2 tsp cinnamon
- 1/3 cup melted butter
- 1 cup strawberries chopped
- 1/4 cup sugar
- 2 tsp water
- 1 TBSP cornstarch
- 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
- Preheat oven to 400 degrees
- Use a 3.5 inch round cutter to cut out circles out of tortillas you should end up with 20 shells
- Dip each tortilla cut out into melted butter then coat with graham crackers crumbs
- Flip a muffin tin upside down and place tortillas in between muffin cups
- Bake for 10 minutes until golden brown, let cool
For berry filling:
- in small saucepan, add water, sugar, and berries and bring to a boil and reduce to a simmer
- Dissolve cornstarch in water and pour into berry mixture
- Bring to a gentle boil, stirring constantly, remove and cool
- Beat cream cheese, cream, powdered sugar and lemon zest, and vanilla for about 2 minutes on medium speed until it thickens
- Chill in fridge for at least 30 minutes
- Transfer to a pastry bag and cut the tip off
- Fill the taco shells with cream cheese filling and top with chilled berry topping
- Sprinkle some graham cracker crumbs on top (optional)
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