Mini Strawberry Cheesecake Tacos are a delightful twist on the traditional cheesecake. With their crisp tortilla shells filled with creamy cheesecake and topped with a sweet strawberry filling.
these little treats are perfect for any occasion. Whether you’re looking for a fun dessert for a party or a simple treat for yourself, these mini tacos are sure to impress.
They combine the rich flavors of cheesecake with the freshness of strawberries, all wrapped up in a mini taco shell.
Ingredients
5 8-inch tortillas (about 20 rounds)
1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup strawberries, chopped
1/4 cup sugar
2 tsp water
1 tbsp cornstarch
1 tbsp cold water
1 cup heavy cream
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla extract
1/4 cup powdered sugar
Instructions
Start by preheating your oven to 350°F (175°C). To make the taco shells, cut the tortillas into rounds using a cookie cutter or the top of a glass, making sure each round is small enough to form a taco shape.
Lightly brush each tortilla round with melted butter and sprinkle the graham cracker crumbs over the top. Place the rounds on a baking sheet.
arranging them in a way that they can be bent to form taco shapes. Bake them for about 8-10 minutes, or until they turn golden brown and crisp. Let them cool before filling.
While the shells are cooling, prepare the strawberry filling. In a saucepan, combine the chopped strawberries, sugar, and 2 teaspoons of water.
Cook the mixture over medium heat, stirring occasionally until the strawberries release their juices.
Mix the cornstarch with a tablespoon of cold water to form a slurry and stir this into the strawberry mixture.
Cook for a few more minutes until the filling thickens. Once it’s done, remove it from the heat and set it aside to cool.
For the cheesecake filling, beat the heavy cream in a large bowl until soft peaks form. In another bowl.
beat the softened cream cheese with lemon zest, vanilla extract, and powdered sugar until smooth. Gently fold in the whipped cream, combining the two mixtures until light and fluffy.
Once the taco shells have cooled, it’s time to assemble. Spoon a generous amount of cheesecake filling into each shell
followed by a spoonful of the strawberry mixture. Be sure to add the strawberry filling just before serving to prevent the shells from becoming soggy.
Serve the mini strawberry cheesecake tacos chilled for the best flavor and texture. They’re perfect for parties.
picnics, or as a fun family dessert. These little bites of heaven offer a sweet, creamy, and slightly tangy treat with a crunch.
How to Make
Making these mini strawberry cheesecake tacos starts with preparing the taco shells. Begin by preheating your oven and cutting the tortillas into smaller rounds that can be shaped into taco shells.
Once they are buttered and coated in graham cracker crumbs, bake them until golden brown. Once baked, let the taco shells cool to maintain their crunch.
The next step involves making the strawberry topping. The chopped strawberries are cooked with sugar and a bit of water, and cornstarch is added to thicken the mixture.
This creates a sweet, syrupy sauce that will add a fresh and fruity element to your dessert. Once done, allow the strawberry mixture to cool before using it to fill your tacos.
For the creamy cheesecake filling, whip the heavy cream into soft peaks before mixing it with the cream cheese, lemon zest, and powdered sugar.
This will form a fluffy, smooth base for the cheesecake tacos. The final step is to carefully combine the whipped cream and the cream cheese mixture, making sure it remains light and airy.
Once the taco shells have cooled, it’s time to fill them with the cheesecake and strawberry topping. Spoon the cheesecake filling into each shell first.
followed by a spoonful of the strawberry filling. Be sure not to overfill them to avoid making a mess. These mini tacos are best served fresh, with the strawberry topping added just before eating.
Variations
If you want to switch things up, try experimenting with different fruits for the topping.
Blueberries, raspberries, or even mangoes can provide a unique twist on the traditional strawberry filling.
You could also mix the fruit with a little bit of jam to give the topping more depth of flavor.
For a richer cheesecake flavor, consider adding a little bit of cinnamon or nutmeg to the cream cheese filling.
These spices will enhance the overall taste and pair wonderfully with the sweetness of the fruit.
Another variation could be using flavored graham crackers, such as cinnamon or chocolate, to coat the taco shells.
You could also make the cheesecake filling even lighter by using mascarpone cheese instead of cream cheese for a slightly different texture.
For a tangier flavor, you might opt to replace the vanilla extract with almond extract. You can even try adding a few tablespoons of lemon juice to the cream cheese filling for an extra zesty kick.
If you’re looking to make the dessert more indulgent, consider drizzling the tacos with chocolate or caramel sauce before serving.
This addition will elevate the sweetness and make the dessert even more decadent. You could also sprinkle.
the finished tacos with a little crushed graham cracker or chopped nuts for extra texture and flavor.
For those who want to make these tacos gluten-free, substitute the regular tortillas with gluten-free options.
This ensures that those with dietary restrictions can enjoy this delicious treat as well. Gluten-free graham cracker crumbs can also be used for the shells.
If you’re making these mini tacos for a crowd, consider doubling the recipe and offering a variety of fruit toppings.
This allows your guests to choose their favorites, whether it’s strawberries, peaches, or a combination of fruits.
For a vegan version, you can replace the cream cheese and heavy cream with plant-based alternatives.
Coconut cream or cashew cream could work wonderfully as replacements for the dairy-based ingredients, and non-dairy graham crackers can be used for the shells.
Tips
To ensure that the taco shells stay crisp, avoid filling them too early. Wait until just before serving to add the cheesecake and strawberry filling to prevent the shells from becoming soggy.
If you don’t have a cookie cutter to make perfect rounds, simply use the top of a glass or a bowl to cut out circles from the tortillas. Just be sure to get them small enough to create mini tacos.
To prevent your strawberry filling from becoming too watery, make sure you cook the mixture long enough for the cornstarch to thicken it properly.
This will keep the filling from leaking out of the taco shells and making a mess.
When whipping the heavy cream, be careful not to overwhip it, as it can turn into butter. Soft peaks are perfect for creating a smooth and fluffy cheesecake filling.
If you don’t have fresh strawberries, frozen strawberries can be used for the filling. Just be sure to thaw them and drain off any excess water before using them.
For a smoother cheesecake filling, ensure that the cream cheese is fully softened before mixing it. Cold cream cheese can result in a lumpy texture, so give it enough time to reach room temperature.
Lastly, make sure to keep the mini strawberry cheesecake tacos in the fridge until you’re ready to serve them.
The cold filling pairs perfectly with the crisp taco shell, and chilling them will help maintain their structure.
Conclusion
Mini strawberry cheesecake tacos are a fun, delicious, and unique dessert that will add a creative twist to your usual cheesecake routine.
Whether you stick with the traditional strawberry topping or explore other variations, these little treats are sure to be a hit at any gathering.
With their perfect combination of creamy filling, sweet fruit, and crispy shells, these tacos offer something for everyone to enjoy.
These mini strawberry cheesecake tacos are not only easy to make but also versatile, allowing you to customize them according to your preferences.
They’re perfect for any occasion and a great way to impress your guests with a dessert that’s both visually appealing and mouthwatering.