RecipeCastle

Irresistible Strawberry Cheesecake Tacos – A Fun Twist on Dessert

Irresistible Strawberry Cheesecake Tacos – A Fun Twist on Dessert
Prep
20 min
Cook
10 min
Total
30 min
Serves
20
Calories
250 kcal
Carbs
30.00 g

Ingredients

  • 5 pieces8 inch Tortillas (about 20 rounds)
  • 1 cupgraham cracker crumbs
  • 1/4 cupbutter (melted)
  • 1 cupstrawberries (chopped)
  • 1/4 cupsugar
  • 2 tspwater
  • 1 tbspcorn starch
  • 1 tbspcold water
  • 1 cupheavy cream
  • 1 cupcream cheese (softened)
  • 1 tsplemon zest
  • 1 tspvanilla
  • 1/4 cuppowdered sugar

Instructions

  1. 1

    Pre-heat oven to 400F. Cut 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.

  2. 2

    Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.

  3. 3

    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.

  4. 4

    Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly. Remove to cool completely.

  5. 5

    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.

  6. 6

    Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!