Strawberry Cheesecake Tacos Recipe
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 cornstarch
- 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:
- Preheat the 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 in between muffin cups. Bake for 10 minutes until just golden brown. Let cool in the pan.
- 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.
- Dissolve cornstarch in water and pour into strawberry mix, then bring to a boil, stirring constantly (mixture will be 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!