MINI STRAWBERRY CHEESECAKE TACOS
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 a taco shell is a fun twist on the usual cheesecake and a great way to serve it to a crowd!
Why You’ll Love This Recipe
These Mini Strawberry Cheesecake Tacos are not only adorable but incredibly delicious! They combine the creamy richness of cheesecake with the fresh sweetness of strawberries, all wrapped in a crispy taco shell. Perfect for parties, they’re easy to make and a definite crowd-pleaser.
Kitchen Equipment You’ll Need
- Oven
- Muffin tin
- Cookie cutter
- Mixing bowls
- Hand mixer
- Piping bag
- Small pot
Ingredients
- 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
Step-by-Step Instructions
- Preheat your oven to 400°F. 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 between muffin cups. Bake for 10 minutes until just golden brown. Let cool in the pan.
- For the strawberry filling: In a small pot, pour water, and add sugar and strawberries. Bring to a boil, then reduce to a simmer to soften the strawberries.
- Dissolve cornstarch in cold water and pour into the strawberry mixture. Bring to a boil, stirring constantly until 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 if desired. Enjoy!
Tips for Success
Make sure the cream cheese is softened before beating to ensure a smooth filling. Keeping the strawberry mixture slightly chunky adds texture to the tacos.
Additional Tips or Variations
Consider adding a sprinkle of cinnamon to the graham cracker crumbs for extra flavor. You can also experiment with other fruit toppings like blueberries or raspberries.
Nutritional Highlights (Per Serving)
Calories: 150, Total Fat: 10g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 60mg, Total Carbohydrates: 15g, Sugars: 8g, Protein: 2g
Frequently Asked Questions (FAQ)
Can I make these ahead of time? Yes, you can prepare the shells and filling in advance, but assemble them just before serving to keep the shells crispy.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator. Consume within 2 days for the best taste and texture.
Conclusion
These Mini Strawberry Cheesecake Tacos are a delightful treat that’s sure to impress your friends and family. Give them a try and let us know how they turn out for you. We’d love to hear your feedback and any creative variations you come up with!
