Mini Strawberry Cheesecake Tacos combine the crispy texture of mini taco shells with a creamy cheesecake filling and fresh strawberry topping. These adorable, bite-sized treats are perfect for parties, potlucks, or any occasion that calls for a fun and creative dessert. Easy to make and bursting with flavor, these dessert tacos are sure to impress!

Ingredients

For the Mini Taco Shells:

• 8 small flour tortillas
• ¼ cup (50g) granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp (30g) melted butter

For the Cheesecake Filling:

• 1 (8 oz / 225g) package cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• ½ cup (120ml) heavy whipping cream, whipped to stiff peaks

For the Strawberry Topping:

• 1½ cups (225g) fresh strawberries, diced
• 2 tbsp (25g) sugar
• 1 tsp lemon juice

Directions

1. Prepare the Mini Taco Shells:
   Preheat your oven to 375°F (190°C). Cut each tortilla into 3-4 smaller circles using a round cutter. Mix the sugar and cinnamon in a bowl. Brush the tortilla circles with melted butter and coat with the cinnamon-sugar mixture. Drape each circle over the edge of an oven-safe rack to form a taco shape. Bake for 7-9 minutes, or until golden and crispy. Let cool completely.
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and fold in the whipped cream gently until well combined. Chill in the refrigerator while preparing the topping.
3. Prepare the Strawberry Topping:
   In a small bowl, toss the diced strawberries with sugar and lemon juice. Let sit for 10-15 minutes to release juices.
4. Assemble the Cheesecake Tacos:
   Pipe or spoon the cheesecake filling into each cooled taco shell. Top with a spoonful of the strawberry mixture.
5. Serve:
   Arrange the mini tacos on a platter and serve immediately for the freshest taste.

Notes

• Substitutions: Use graham crackers or crushed cookies for the taco shell coating instead of cinnamon-sugar.
• Make-Ahead: Prepare the shells and filling a day in advance; assemble right before serving.
• Storage: Store assembled tacos in the fridge for up to 2 hours. Keep the shells and filling separate for longer storage.
• Flavor Variations: Swap strawberries for blueberries, raspberries, or even a mixed berry topping.

Mini Strawberry Cheesecake Tacos are a delightful, no-fork-required dessert that’s as fun to eat as it is to make!

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Mini Strawberry Cheesecake Tacos Recipe

These delightful mini strawberry cheesecake tacos are a perfect blend of creamy cheesecake filling and fresh strawberries, all wrapped in a crispy taco shell.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups graham cracker crumbs crushed finely
• 8 oz cream cheese softened
• 1 cup strawberries diced
• 1 tsp vanilla extract
• 0.5 cup sugar

Instructions

 

Preparation Steps

• In a medium bowl, mix cream cheese, vanilla, and sugar until smooth.
• Fold in the diced strawberries and set aside.
• Fill taco shells with cheesecake mixture and top with graham cracker crumbs.
• Refrigerate for at least 1 hour before serving.

Notes

For an extra crunch, add a few sliced almonds on top.