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Mini Strawberry Cheesecake Tacos: A Sweet Twist on Dessert

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Introduction:
Looking for a fun and unique way to enjoy cheesecake? Mini strawberry cheesecake tacos offer a creative spin on the classic dessert. The crunchy taco shell, paired with a creamy and smooth cheesecake filling, topped with fresh, sweet strawberries, will satisfy your sweet tooth in the most delightful way. These bite-sized treats are perfect for any occasion, whether it’s a party, picnic, or family gathering. In this article, we’ll guide you through how to make these mouthwatering mini tacos, as well as some tips for customizing and storing them.

Ingredients:
For the taco shells:

10 small soft flour tortillas (about 4 inches in diameter)
2 tbsp butter, melted
2 tbsp sugar
1 tsp ground cinnamon
For the cheesecake filling:

8 oz cream cheese, softened
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
For the strawberry topping:

1 1/2 cups fresh strawberries, hulled and sliced
2 tbsp sugar (optional, depending on the sweetness of the berries)
Instructions:
Prepare the taco shells: Preheat your oven to 350°F (175°C). Lightly brush the flour tortillas with melted butter on both sides. In a small bowl, combine the sugar and cinnamon. Sprinkle this mixture over the tortillas. Gently fold each tortilla into a taco shape by placing them between the slots of a muffin tin. Bake in the oven for about 8-10 minutes, or until golden and crispy. Remove from the oven and let them cool.

Make the cheesecake filling: In a mixing bowl, combine the softened cream cheese, heavy whipping cream, powdered sugar, vanilla extract, and lemon juice. Use a hand mixer or stand mixer to beat the mixture until smooth and fluffy, about 2-3 minutes. Refrigerate for at least 30 minutes to allow it to firm up slightly.

Prepare the strawberry topping: In a small bowl, toss the sliced strawberries with sugar. Let them sit for 5-10 minutes to draw out the juices, making them extra sweet and syrupy.

Assemble the mini strawberry cheesecake tacos: Once the taco shells have cooled, spoon the cheesecake filling into each shell. Top with a generous portion of sweetened strawberries. Serve immediately for the freshest taste.

Tips for Serving and Storing:
Serving tips: To elevate the presentation, drizzle some chocolate or caramel syrup over the tops of the tacos. You can also garnish with whipped cream or a mint leaf for added freshness.

Storage: Mini cheesecake tacos are best served fresh, as the taco shells can lose their crunch over time. If you need to store them, keep the taco shells in an airtight container at room temperature and refrigerate the cheesecake filling separately. Assemble them right before serving to preserve the crispy texture of the shells.

Variants:

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