My husband is from the South and had mentioned these a few times. Called up my MIL for a recipe and I’m so glad I did!
This recipe combines the sweet and tangy flavors of strawberry and cheesecake in a fun and portable taco-shaped dessert.
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Ingredients:
For the Taco Shells:
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| Ingredient | Quantity |
|---|---|
| Flour Tortillas (large) | 5 |
| Graham Cracker Crumbs | 1 cup |
| Butter (melted) | 1/4 cup |
For the Strawberry Filling:
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| Ingredient | Quantity |
|---|---|
| Strawberries (chopped) | 1 cup |
| Sugar | 1/4 cup |
| Water | 2 teaspoons |
| Cornstarch | 1 tablespoon |
| Cold Water | 1 tablespoon |
For the Cheesecake Filling:
| Ingredient | Quantity |
|---|---|
| Cream Cheese (softened) | 1 cup |
| Heavy Cream | 1 cup |
| Powdered Sugar | 1/4 cup |
| Lemon Zest | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
Instructions:
-
Prepare the Taco Shells:
- Preheat oven to 400°F (200°C).
- Cut circles out of flour tortillas using a cookie cutter.
- Dip each circle in melted butter, then coat in graham cracker crumbs.
- Place tortilla circles in an upside-down muffin tin and bake for 10 minutes or until golden brown. Let cool.
-
Make the Strawberry Filling:
- In a saucepan, combine strawberries, sugar, and water. Bring to a boil, then reduce heat and simmer until thickened.
- In a small bowl, whisk together cornstarch and cold water. Add to strawberry mixture and bring to a boil, stirring constantly. Remove from heat and let cool completely.
-
Prepare the Cheesecake Filling:
- Beat cream cheese until smooth. Gradually add powdered sugar, lemon zest, and vanilla.
- Beat in heavy cream until mixture thickens. Chill for 30 minutes.
-
Assemble the Tacos:
- Fill taco shells with cheesecake filling, then top with strawberry filling.
- Garnish with additional graham cracker crumbs, if desired.
- Fill taco shells with cheesecake filling, then top with strawberry filling.
Enjoy!
