Sweet mini dessert tacos (Print Version)
# Ingredients:
→ For the Shells
01 -
8 flour tortillas (10-inch)
02 -
1 cup crushed graham crackers
03 -
1/4 cup melted butter
→ For the Cheesecake Filling
04 -
8 oz cream cheese, softened to room temperature
05 -
1 teaspoon lime zest
06 -
1/2 cup powdered sugar
07 -
1 cup heavy whipping cream
08 -
1 teaspoon vanilla extract
→ For the Strawberry Sauce
09 -
225 grams fresh strawberries, halved
10 -
1/4 cup sugar
11 -
1/2 tablespoon cornstarch
12 -
3 tablespoons water
→ For Garnish
13 -
Fresh mint leaves (optional)
# Instructions:
01 -
Bring your cream cheese to room temperature. Crush the graham crackers into fine crumbs. Melt the butter and set aside. Cut the strawberries into halves and keep everything ready to use.
02 -
Preheat your oven to 400°F. Using a 70mm cookie cutter, cut 4-5 rounds from each tortilla to get about 32 small circles. Dip each tortilla circle in melted butter, then coat with graham cracker crumbs. Arrange them on an upside-down muffin tin to create the taco shape, then bake for 10 minutes until golden brown. Let them cool in the pan. You'll need to work in batches.
03 -
In a mixing bowl, beat cream cheese and powdered sugar for about 1 minute until smooth. Add heavy cream, lime zest, and vanilla extract. Beat for 2 minutes on medium speed until stiff peaks form. Cover the bowl and refrigerate for 30 minutes to set the filling.
04 -
Mix 1 tablespoon water with cornstarch in a small bowl to create a slurry. For Instant Pot method: Combine strawberries, sugar, and 2 tablespoons water in the Instant Pot. Pressure cook for 2 minutes, then let sit for 10 minutes before releasing pressure. Add the cornstarch slurry and sauté for 1 minute until thickened. For stovetop method: Combine strawberries, sugar, and 2 tablespoons water in a pan. Cook for 10 minutes over medium heat, then add cornstarch slurry and cook for 30 seconds until thickened. Allow sauce to cool completely.
05 -
Transfer the chilled cheesecake filling to a piping bag. Fill each taco shell with a generous amount of cheesecake filling, then top with strawberry sauce. Garnish with fresh mint if desired. Serve immediately or refrigerate until ready to enjoy!
# Notes:
01 -
These mini dessert tacos are perfect for parties and can be prepared partially in advance.
02 -
Store leftovers in a sealed container in the fridge for 1-2 days. These don't freeze well, as the shells become soggy when thawed.
03 -
Feel free to double or triple the recipe for larger gatherings.