- Preheat Oven and Prepare Taco Shells:
- Preheat your oven to 350°F (175°C).
- Cut the flour tortillas into smaller circles using a cookie cutter or a small knife. Aim for a size that will fit into your muffin tin to form mini taco shapes.
- Mix the granulated sugar and cinnamon in a bowl. Brush both sides of the tortilla circles with melted butter, then coat them in the cinnamon-sugar mixture.
- Flip a muffin tin upside down and place the tortilla circles in between the muffin cups to form a taco shape.
- Bake for 8-10 minutes or until crispy. Allow them to cool before filling.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until well combined, being careful not to deflate the mixture.
- Fold in the diced strawberries.
- Assemble the Tacos:
- Once the taco shells have cooled, spoon or pipe the cheesecake filling into each shell.
- Garnish with additional diced strawberries on top.
- Chill and Serve:
- Chill the mini strawberry cheesecake tacos in the refrigerator for at least 1 hour to set the filling.
- Serve chilled as a delightful dessert that’s sure to impress.
Tips for Success:
- Crispy Taco Shells: Ensure your taco shells are fully cooled before filling to maintain their crispiness.
- Serving Size: This recipe is easily adjustable. Increase or decrease the quantities based on the number of servings needed.
- Variations: Feel free to experiment with different fruits or toppings like blueberries, raspberries, or even a drizzle of chocolate or caramel sauce.
Conclusion:
These Mini Strawberry Cheesecake Tacos offer a creative and delicious twist on traditional desserts. Perfect for parties, family gatherings, or when you’re looking to try something new, they’re sure to become a favorite. Enjoy the delightful combination of crispy taco shells and creamy cheesecake filling with the fresh zest of strawberries. Happy cooking!