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MINI STRAWBERRY CHEESECAKE TACOS

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional!   Enjoy!