Mini Strawberry Cheesecake Tacos – A Must-Try Recipe

Ingredients:

• 5 8-inch tortillas (approximately 20 rounds)
• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1 cup chopped strawberries
• 1/4 cup sugar
• 2 tsp water
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 cup heavy cream
• 1 cup softened cream cheese
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1/4 cup powdered sugar

Directions:

1. Preheat the oven to 400°F (200°C). Use a cookie cutter to cut 4-5 rounds from each tortilla, yielding about 20 rounds. Dip each round into the melted butter, then coat with graham cracker crumbs.
2. Flip a muffin tin upside down and place the tortilla rounds in between the muffin cups. Bake for 10 minutes, or until golden brown. Allow to cool in the pan.
3. Prepare the strawberry filling: In a small pot, combine water, sugar, and strawberries. Bring to a boil, then reduce to a simmer to soften the strawberries.
4. Dissolve cornstarch in cold water and add to the strawberry mixture. Bring to a boil, stirring constantly until slightly chunky. Remove from heat and let cool completely.
5. In a mixing bowl, beat together cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract for 2 minutes on medium speed until thickened. Chill in the fridge for 30 minutes, then transfer to a piping bag.
6. Fill each taco shell with the cream cheese filling and top with 1/2 tsp of the strawberry filling. Optional: sprinkle with additional graham cracker crumbs. Enjoy!