Description
Mini strawberry cheesecake tacos are a fun and delicious dessert that combines creamy cheesecake filling, fresh strawberries, and crispy taco shells, perfect for any gathering or sweet indulgence.
Ingredients
Scale
For the Taco Shells:
- 12 mini taco shells (store-bought or homemade from flour tortillas)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 1 cup fresh strawberries, chopped
Instructions
For the Taco Shells:
- 1. Preheat your oven to 350°F (175°C).
- 2. If using flour tortillas, drape them over an inverted muffin tin and bake for 10-12 minutes until golden and crispy. Allow to cool.
For the Cheesecake Filling:
- 1. In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract.
- 2. Use an electric mixer on medium speed until smooth and creamy.
For Assembly:
- 1. Spoon a generous amount of the cheesecake filling into each cooled taco shell.
- 2. Top each filled shell with chopped strawberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco (40g)
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg