These Mini Strawberry Cheesecake Tacos are a fun, bite-sized dessert that combines the creamy richness of cheesecake with the crunch of a taco shell—all topped with fresh strawberries! Perfect for parties or a sweet treat.
Ingredients:
Taco Shells:
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6 small flour tortillas (or mini taco shells)
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2 tbsp butter, melted
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2 tbsp cinnamon sugar
Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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1/4 cup powdered sugar
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1 tsp vanilla extract
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1/2 cup whipped cream (or Cool Whip)
Toppings:
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1 cup fresh strawberries, diced
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Strawberry sauce or jam (optional)
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Whipped cream (for garnish)
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Graham cracker crumbs (optional, for extra crunch)
Instructions:
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Preheat oven to 350°F (175°C).
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Make the taco shells:
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Brush both sides of the tortillas with melted butter and sprinkle with cinnamon sugar.
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Cut into small circles (using a cookie cutter or glass) or fold into mini taco shapes.
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Bake for 8-10 minutes until crispy. Let cool.
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Make the filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in whipped cream.
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Assemble:
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Pipe or spoon cheesecake filling into each taco shell.
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Top with diced strawberries, a drizzle of strawberry sauce, and extra whipped cream.
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Sprinkle with graham crumbs if desired.
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Tips:
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Use phyllo cups or waffle cones for an even easier version!
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Swap strawberries for blueberries, raspberries, or chocolate chips.
Enjoy your adorable, delicious dessert tacos! 🍓🌮😋