Description
Whip up fresh mini strawberry cheesecake tacos! Crispy shells, creamy filling, and sweet berries make a delightful, easy-to-share treat for any gathering.
Ingredients
Scale
- Taco Shells & Filling Base:
- 12 mini flour tortillas (street taco size)
- 2 tbsp unsalted butter, melted
- 8 oz full-fat cream cheese, softened
- Cheesecake Filling Flavors:
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 tsp fresh lemon juice
- Finishing Touches:
- 1 tbsp powdered sugar, for dusting
Instructions
- Get Those Taco Shells Crispy: First up, we’re making our mini strawberry cheesecake tacos shells! Preheat your oven to 375°F (190°C). Brush both sides of your mini flour tortillas with a little melted butter. Now, the fun part: drape them over the rungs of an inverted muffin tin. This is how they get their taco shape, honestly. Bake them for about 8-10 minutes, or until they’re golden and crisp. Keep an eye on them, because they can go from perfect to burnt pretty fast. I’ve definitely had a few too-dark ones, oops!
- Whip Up the Creamy Filling: While the shells are doing their thing, let’s tackle the cheesecake filling for our mini strawberry cheesecake tacos. In a medium bowl, beat your softened full-fat cream cheese with an electric mixer until it’s super smooth, no lumps allowed! Add the granulated sugar and vanilla extract, then beat again until it’s light and fluffy. This is where you want to make sure everything is well combined. I always scrape down the sides of the bowl a few times; you don’t want any unmixed bits hiding out.
- Prep Your Berry Topping: Time for the gorgeous strawberry topping for these mini strawberry cheesecake tacos! Wash and hull your fresh strawberries, then slice them up. I like mine a bit chunky, but you can dice them smaller if you prefer. In a separate small bowl, gently toss the sliced strawberries with a tiny squeeze of fresh lemon juice. This really brightens their flavor and makes them pop. You can add a tablespoon of sugar here too if your berries aren’t super sweet, I sometimes do if I got a tart batch.
- Let’s Assemble Those Tacos: Once your crispy mini strawberry cheesecake tacos shells have cooled completely – seriously, let them cool, or your filling will melt – it’s assembly time! Take a shell and spoon a generous dollop of that creamy cheesecake filling into the bottom. I usually use about a tablespoon and a half. Spread it out gently, but don’t overfill it, or you’ll have a mess later. This is where it starts looking like a real dessert, and honestly, the smell of the vanilla and cheesecake together is just heavenly.
- Top with Fresh Strawberries: Now for the best part of our mini strawberry cheesecake tacos! Arrange those beautiful lemon-kissed strawberry slices over the cheesecake filling in each taco shell. Be generous! I like to pile them up a bit so they look inviting. You can get a little creative here with how you arrange them. Sometimes I add a whole sliced berry, sometimes smaller pieces. It’s all about making them look as delicious as they taste, which, by the way, is really delicious.
- Chill and Serve Your Mini Strawberry Cheesecake Tacos: Pop your assembled mini strawberry cheesecake tacos onto a tray and chill them in the fridge for at least 30 minutes. This helps the filling set up nicely and makes them easier to handle. Just before serving, give them a light dusting of powdered sugar. It’s purely for aesthetics, but it makes them look so pretty and finished. Then, serve them up! They’re best enjoyed fresh, but a little chill time makes all the difference, trust me.