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Making the Taco Shells
- Preheat your oven to 400°F.
- Using a cookie cutter, cut 4-5 rounds out of each tortilla to obtain approximately 20 shells.
- Dip each shell into the melted butter, then coat them with graham cracker crumbs.
- Flip a muffin tin upside down and place the tortilla pieces in between the muffin cups.
- Bake for about 10 minutes until the shells are just golden brown.
- Allow the shells to cool in the pan.
Preparing the Strawberry Filling
- In a small pot, combine water, sugar, and chopped strawberries.
- Bring the mixture to a boil, then reduce the heat and let it simmer until the strawberries soften.
- Dissolve cornstarch in cold water, then pour it into the strawberry mixture.
- Bring the mixture to a boil again, stirring constantly until it thickens slightly.
- Remove from heat and let it cool completely.
Crafting the Cream Cheese Filling
- In a mixing bowl, beat together the softened cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for about 2 minutes until the mixture thickens.
- Chill the filling in the fridge for 30 minutes, then transfer it to a piping bag.
Assembling the Tacos
- Fill each taco shell with the cream cheese filling.
- Top each taco with a spoonful of the strawberry filling.
- Optionally, sprinkle additional graham cracker crumbs on top for added crunch.
Optional Garnishes
Get creative with your garnishes! Consider adding a dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of fresh mint leaves for extra flavor and visual appeal.
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Serving and Enjoying
Once assembled, these Mini Strawberry Cheesecake Tacos are ready to be enjoyed! Serve them at your next gathering or indulge in them as a special treat for yourself. Their delightful combination of sweet and creamy flavors is sure to be a hit with everyone who tries them.
Conclusion….
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