Here’s a fun and delicious recipe for Mini Strawberry Cheesecake Tacos that make for a perfect dessert!
Mini Strawberry Cheesecake Tacos
Ingredients:
For the Taco Shells:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp sugar (adjust to taste)
- 1 tbsp lemon juice
Instructions:
1. Make the Taco Shells:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, powdered sugar, butter, egg, vanilla extract, and salt until a dough forms.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a cookie cutter or glass to cut out circles (about 4 inches in diameter).
- Drape the dough circles over the upside-down cups or muffin tin to create a taco shape. Bake for 8-10 minutes until lightly golden. Let cool.
2. Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Gently fold in the whipped cream until combined.
3. Make the Strawberry Topping:
- In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Toss to coat and let sit for about 10 minutes to release juices.
4. Assemble the Tacos:
- Once the taco shells are cool, fill each shell with the cheesecake mixture. Top with the sweetened strawberries.
5. Serve:
- Serve immediately, or refrigerate for a short time before serving to chill. Enjoy your delicious mini strawberry cheesecake tacos!
Tips:
- For added flavor, you can drizzle some chocolate or caramel sauce over the top.
- These tacos can be customized with other fruits like blueberries or raspberries.
Enjoy your delightful mini strawberry cheesecake tacos!