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Mini Strawberry Cheesecake Tacos Recipe


Mini Strawberry Cheesecake Tacos Recipe


A great dessert idea for this spring/summer are Strawberry Cheesecake Tacos! It’s fun, easy to make,

and great for serving a wide audience!

Mini Strawberry Cheesecake Tacos Recipe



5 8 inch Tortilla Makes about 20 rounds


o 1 cup graham crackers

o 1/4 cup melted butter

o 1/4 cup shredded tea

o 1/4 cup sugar

o 2 teaspoons water


o 1 tablespoon corn starch

o 1 tablespoon cold water

o 1 cup cream

o 1 cup light cream

o 1 teaspoon lemon zest


o 1 teaspoon vanilla

o 1/4 cup powdered sugar

Mini Strawberry Cheesecake Tacos Recipe


How to Make



1. Preheat oven to 400F. Cut 4-5 rounds from each tortilla shell with a cookie cutter to make about 20

rounds. Dip each one into melted butter and roll in graham cracker crumbs.

2. Pull the boxes up. Place tortilla strips in the middle of the muffin tins. Bake for 10 minutes until

golden brown. Let it cool.

3. Prepare the strawberry filling: Pour water into a small saucepan, add sugar and strawberries. Boil

and cut the flowers to soften the herbs.

4. Remove the corn from the water, pour in the strawberry mixture and bring to a boil, stirring

occasionally (the mixture will be thin). Remove to cool completely.

5. Beat the cheese, whipped cream, powdered sugar, lemon zest and vanilla on medium speed for 2


minutes until thickened. Put it in the refrigerator for 30 minutes.

6. Fill taco shells with cream cheese and top with 1/2 teaspoon strawberry filling. Maybe sprinkle with

graham cracker crumbs!

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