Mini Strawberry Cheesecake Tacos – Don’t Lose This Recipe 😋

Mini Strawberry Cheesecake Tacos

Introduction:

Mini Strawberry Cheesecake Tacos offer a fun and delicious twist on traditional cheesecake. These bite-sized treats feature a crispy taco shell filled with creamy cheesecake and topped with fresh strawberries. Perfect for a party or a special dessert, these mini tacos combine the classic flavors of cheesecake with a playful presentation that is sure to impress your guests.

Ingredients:

For the Taco Shells:

1. 1 cup all-purpose flour
2. ¼ cup granulated sugar
3. ¼ teaspoon salt
4. ¼ teaspoon ground cinnamon
5. ½ cup unsalted butter, cold and cut into small pieces
6. 1 large egg, beaten (for brushing)

For the Cheesecake Filling:

1. 8 ounces cream cheese, softened
2. ½ cup granulated sugar
3. 1 teaspoon vanilla extract
4. ½ cup sour cream
5. ½ cup heavy cream
6. 1 tablespoon lemon juice

For the Strawberry Topping:

1. 1 cup fresh strawberries, hulled and sliced
2. 2 tablespoons granulated sugar
3. 1 tablespoon lemon juice

Step 1: Prepare the Taco Shells

In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground cinnamon. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2: Form the Dough

Add 1-2 tablespoons of cold water at a time, mixing until the dough comes together. You may not need all the water. Turn the dough onto a lightly floured surface and knead it gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3: Roll Out and Cut the Dough

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cookie cutter or glass (about 3 inches in diameter), cut out circles from the dough.

Step 4: Shape the Taco Shells

Gently press each dough circle into the cups of a mini muffin tin to form the taco shape. If you don’t have a mini muffin tin, you can drape the dough circles over the back of a regular muffin tin and shape them into taco shells.

Step 5: Bake the Taco Shells

Brush the inside of each taco shell with the beaten egg to help them become golden and crisp. Bake in the preheated oven for 10-12 minutes, or until the shells are lightly golden and crisp. Allow them to cool completely in the tin before removing.

Step 6: Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, and mix until well combined. Mix in the sour cream, heavy cream, and lemon juice until the filling is smooth and slightly thickened.

Step 7: Fill the Taco Shells

Using a piping bag or a spoon, carefully fill each cooled taco shell with the cheesecake filling. Be generous with the filling but ensure it doesn’t overflow.

Step 8: Prepare the Strawberry Topping

In a small bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss to coat the strawberries evenly and let them sit for about 10 minutes to allow the juices to release and create a natural syrup.

Step 9: Assemble the Mini Tacos

Top each filled cheesecake taco with a spoonful of the macerated strawberries. You can arrange the strawberries neatly or pile them on top for a more casual look.

Step 10: Garnish (Optional)

For an extra touch, garnish the mini tacos with a dollop of whipped cream or a sprinkle of graham cracker crumbs. Fresh mint leaves can also add a nice touch of color and flavor.

Step 11: Serve and Enjoy

Arrange the mini strawberry cheesecake tacos on a serving platter. They are best served immediately after assembling, but you can refrigerate them for up to 2 hours before serving if needed.

Step 12: Customizing the Recipe

Feel free to customize the filling by adding different fruit toppings or mixing in flavors like lemon zest or vanilla bean paste. You can also use other berries such as blueberries or raspberries for the topping.

Step 13: Making Ahead

You can prepare the taco shells and cheesecake filling ahead of time. Store the shells in an airtight container at room temperature for up to 3 days. The cheesecake filling can be refrigerated for up to 3 days. Assemble the tacos just before serving to keep the shells crisp.

Step 14: Storing and Reheating Leftovers

Leftover mini cheesecake tacos can be stored in an airtight container in the refrigerator for up to 2 days. Due to the delicate nature of the taco shells, they are best enjoyed fresh to maintain their crispiness.

Conclusion:

Mini Strawberry Cheesecake Tacos are a delightful and creative way to enjoy cheesecake. With their crisp taco shells, creamy cheesecake filling, and fresh strawberry topping, these mini treats are sure to be a hit at any gathering or as a special dessert. Enjoy the combination of sweet and tangy flavors in these fun, bite-sized tacos.

Additional Tips:

1. For a unique twist, try using different flavored extracts in the cheesecake filling, such as almond or coconut.
2. To make the tacos even more festive, drizzle a little chocolate sauce or caramel over the top.
3. If you’re short on time, store-bought mini tart shells can be used as a quick substitute for homemade taco shells.

Enjoy your delightful Mini Strawberry Cheesecake Tacos!