Here’s a step-by-step recipe for making them:
🌮 Mini Strawberry Cheesecake Tacos
Ingredients:
For the Mini Taco Shells:
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10 small flour tortillas (4–5 inch size)
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2 tablespoons butter, melted
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2 tablespoons sugar
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1 teaspoon cinnamon
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Oil (for frying or baking)
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup heavy cream (cold, or use Cool Whip for shortcut)
For the Strawberry Topping:
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1 cup fresh strawberries, diced
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2 tablespoons sugar
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1 teaspoon lemon juice
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(Optional: 1 tsp cornstarch + 1 tbsp water if you want a thicker sauce)
🔥 Instructions:
1. Make the Mini Taco Shells:
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Use a round cookie cutter (about 3 inches) to cut mini circles out of the tortillas.
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Lightly brush both sides of the circles with melted butter.
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Mix cinnamon and sugar together in a small bowl and sprinkle on both sides of the tortillas.
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To fry: Heat oil in a deep pan. Use tongs to fold each circle into a taco shape and fry for about 30 seconds per side until golden brown. Drain on paper towels.
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To bake: Drape circles over the bars of an oven rack (folded like tacos), and bake at 375°F (190°C) for 7–10 minutes, until golden and crispy.
2. Prepare the Cheesecake Filling:
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Beat the softened cream cheese with powdered sugar and vanilla until smooth.
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In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
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Transfer to a piping bag or zip-top bag for easy filling.
3. Make the Strawberry Topping:
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In a small saucepan, combine strawberries, sugar, and lemon juice.
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Cook over medium heat for 5–7 minutes until the strawberries break down slightly and release juice.
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For thicker sauce: Add cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer another 1–2 minutes.
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Let cool before assembling.
4. Assemble the Tacos:
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Pipe or spoon the cheesecake filling into the cooled taco shells.
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Top with strawberry topping.
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Optional: Garnish with crushed graham crackers, white chocolate drizzle, or whipped cream.
🎉 Tips & Variations:
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Make ahead? Store the filling and topping separately in the fridge. Assemble just before serving so the shells stay crispy.
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Want a shortcut? Use pre-made pie crust or phyllo cups instead of tortilla shells.
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Flavor twist? Try blueberry, raspberry, or even Nutella-banana filling.
Let me know if you’d like a printable card version of the recipe or help scaling it for a party!