Mini-Strawberry Cheesecake Tacos
Ingredients
- Five 8-inch tortillas, about 20 rounds
- 1 cup graham cracker crumbs
- ¼ cup butter, melted
- 1 cup strawberries, chopped
- ¼ cup granulated 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 extract
- ¼ cup confectioners' sugar
Instructions
To prepare the taco shells:
- Pre-heat oven to 400F.
- Using a cookie cutter, cut 4 to 5 rounds out of each tortilla shell to get about 20 shells.
- Dip each into the melted butter and then coat in graham cracker crumbs.
- Flip a muffin tin upside down.
- Place the tortilla pieces in between muffin cups.
- Place in pre-heated oven and bake 10 minutes until just golden brown.
- Remove from the oven and let cool in pan.
To prepare the strawberry filling:
- Pour water in a small pot; add sugar and strawberries.
- Bring to a boil; reduce to a simmer to soften the strawberries.
- Using a small bowl, dissolve cornstarch in water; pour into strawberry mix and bring to a boil; stirring constantly; mixture will be slightly chunky.
- Remove from heat; cool completely.
- Using a hand mixer, on medium speed, beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes until it thickens.
- Chill in the refrigerator for 30 minutes.
- Remove from the refrigerator and 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.
How long can they be stored and how?