Strawberry Cheesecake Tacos
Have you ever tasted strawberry cheesecake? Well, these strawberry cheesecake tacos are a fun spin on that classic! Enjoy a strawberry cheesecake in a fun, handheld sweet taco.
Equipment
- muffin pan
Ingredients
Taco Shells
- 8 tortillas street taco size (small)
- ¼ cup butter
- ¼ cup sugar
Cream Cheese Filling
- 4 ounces cream cheese softened
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Strawberry Topping
- 2 cups strawberries fresh or frozen
- 3 tbsp sugar
- 1 tbsp corn starch
Instructions
Taco Shells
- Spray the bottom of a muffin tin with nonstick spray, liberally.
- Melt butter and pour into a pie tin. Pour sugar into another pie tin or plate.
- Dip tortilla into the melted butter, coating both sides, then dip into sugar coating both sides.
- Place coated tortilla between the muffin tins to help it form a taco shape.
- Repeat with the remainder of the tortillas.
- Bake in a 400° F oven for about 12 minutes.
- After baking let them cool in pan for 5 minutes before removing and placing on a plate to finish cooling.
Cream Cheese Filling
- In a mixing bowl, add the softened cream cheese. Mix on medium speed for a minute.
- Add the heavy cream, powdered sugar, and vanilla.
- Mix until combined and smooth. Place bowl in refrigerator until you are ready to assemble the tacos.
Strawberry Topping
- In a saucepan, add the strawberries, sugar, and corn starch. Turn the burner onto low and stir frequently. With fresh strawberries it will take about 5 minutes for the strawberries to begin softening, frozen will take about 10 minutes.
- Once the strawberries have softened and juices have started to be released, turn off the heat. Allow to cool to room temp or place in fridge until you're ready to assemble tacos.
Assemble
- Take a taco shell and scoop a few tablespoons of the cream cheese filling into the taco shell.
- Spoon a couple tablespoons of the strawberry topping on top.
- Serve and enjoy!