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! Gail’s Mini Strawberry Cheesecake Tacos are sure to be a new favorite in your home and they couldn’t be easier. You’ll love this delicious recipe. We can’t get enough of Gail’s recipes and today she’s sharing her Mini Strawberry Cheesecake Tacos wih us.
Not only are they pretty as a picture, they are utterly delicious too. They are the perfect sweet treat and make great party food too.
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
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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