Mini Strawberry Cheesecake Tacos – Don’t Lose This Recipe 😋

Making the Taco Shells

1. Preheat your oven to 400°F.
2. Using a cookie cutter, cut 4-5 rounds out of each tortilla to obtain approximately 20 shells.
3. Dip each shell into the melted butter, then coat them with graham cracker crumbs.
4. Flip a muffin tin upside down and place the tortilla pieces in between the muffin cups.
5. Bake for about 10 minutes until the shells are just golden brown.
6. Allow the shells to cool in the pan.

Preparing the Strawberry Filling

1. In a small pot, combine water, sugar, and chopped strawberries.
2. Bring the mixture to a boil, then reduce the heat and let it simmer until the strawberries soften.
3. Dissolve cornstarch in cold water, then pour it into the strawberry mixture.
4. Bring the mixture to a boil again, stirring constantly until it thickens slightly.
5. Remove from heat and let it cool completely.

Crafting the Cream Cheese Filling

1. 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.
2. Chill the filling in the fridge for 30 minutes, then transfer it to a piping bag.

Assembling the Tacos

1. Fill each taco shell with the cream cheese filling.
2. Top each taco with a spoonful of the strawberry filling.
3. 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.

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….