Description
Delicious mini strawberry cheesecake tacos, perfect for dessert lovers!
Ingredients
Scale
- 8 small soft flour tortillas
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped
- 1 cup fresh strawberries, diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1/4 cup melted butter
- 1 cup graham cracker crumbs
- 1 tablespoon sugar (for coating)
Instructions
- Prepare the Tortilla Shells: Preheat your oven to 375°F (190°C). Use a round cutter to cut small circles from the tortillas. Brush both sides with melted butter. Mix graham cracker crumbs and 1 tablespoon sugar in a shallow dish. Coat each tortilla circle with the mixture. Fold each circle over the edge of the baking dish to form a taco shape. Bake for 5-7 minutes until golden brown. Remove and let cool.
- Make the Cheesecake Filling: In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix well. Gently fold in the whipped cream until combined.
- Prepare the Strawberry Topping: Combine diced strawberries, sugar, and lemon juice in a bowl. Stir well and set aside to macerate for at least 10 minutes.
- Assemble the Tacos: Fill each taco shell with the cheesecake filling using a piping bag or spoon. Top with a spoonful of strawberry mixture.
Notes
- Experiment with different fruits like blueberries or raspberries for a variety in toppings.
- If you prefer a crispier shell, bake the tortillas for a few extra minutes.
- Make sure the cream cheese is fully softened for a smooth filling texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco