Ingredients
Scale
- 30 8-10 inch flour tortillas
- 1 cup crushed graham crackers
- ¼ cup melted butter
- 8 oz regular cream cheese
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 225 grams fresh strawberries
- ¼ cup sugar
- ½ tablespoon cornstarch
- Mint leaves for garnishing
Instructions
- Preheat oven to 400°F (200°C).
- Cut tortillas into circles with a cookie cutter.
- Mix graham cracker crumbs and sugar; brush tortillas with melted butter and coat with the mixture.
- Drape coated tortillas over an inverted muffin tin to shape.
- Bake for 11 minutes or until golden brown and stiff.
- Allow the shells to cool completely in the muffin tin.
- In a bowl, beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- In another bowl, whip heavy cream and fold it into the cream cheese mixture.
- Prepare the strawberry topping by cooking chopped strawberries, sugar, and lemon juice, stirring for 2-3 minutes, then adding cornstarch slurry to thicken.
- Mix fresh strawberries with the glaze.
- Pipe the cheesecake filling into the taco shells and top with strawberry mixture.
- Assemble just before serving.
Notes
These tacos are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 392
- Sugar: 10g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: dessert, tacos, strawberry cheesecake, summer dessert, party food