Mini Strawberry Cheesecake Tacos
Ingredients:
For the Tacos:
10 small flour tortillas
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Strawberry Topping:
1 1/2 cups fresh strawberries, diced
2 tablespoons sugar
1 tablespoon lemon juice
Directions:
To Make the Tacos:
Prepare Tortillas:
Preheat your oven to 400°F (200°C).
Combine sugar and cinnamon in a small bowl.
Brush the small tortillas lightly with melted butter on both sides, then sprinkle both sides with the cinnamon-sugar mixture.
Bake the Taco Shells:
Fold the tortillas in half and place them inside the cavities of an inverted muffin tin to hold the shape of a taco.
Bake for 6-8 minutes or until crispy and golden brown. Allow to cool completely before filling.
To Make the Cheesecake Filling:
Prepare the Filling:
In a medium-sized bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined and smooth.
Chill the Filling:
Transfer the cheesecake filling into a piping bag or a large zip-top bag with the corner snipped off. Refrigerate until ready to assemble.
To Make the Strawberry Topping:
Mix the Strawberries:
In a bowl, combine diced strawberries, sugar, and lemon juice. Stir and let sit for about 10-15 minutes to macerate.
To Assemble:
Fill the Tacos:
Once the taco shells are cool, pipe the cheesecake filling into each shell.
Top with Strawberries:
Spoon the strawberry topping over the cheesecake filling.
Serve:
Serve the mini strawberry cheesecake tacos immediately for the best texture, and enjoy!