🍓 STRAWBERRY CHEESECAKE TACOS 🍓
📝 INGREDIENTS:
For the shell:
8-10 inch flour tortillas
1 cup crushed Marie gold or graham crackers
¼ cup melted butter
For the cheesecake filling:
8 oz regular cream cheese, at room temperature
1 teaspoon lime zest
½ cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the strawberry sauce:
225 grams fresh strawberries, halved
¼ cup sugar
½ tablespoon cornstarch
3 tablespoons water
🔪 INSTRUCTIONS:
Step 1: Pre-prep work
Take the cream cheese out of the refrigerator or freezer and let it come to room temperature.
Crush the graham crackers in a grinder.
Melt the butter.
Cut the strawberries into halves.
Set everything aside.
Step 2: Make the "Taco Shells"
Preheat the oven to 400°F (200°C).
Using a cookie cutter, cut 4-5 rounds out of each tortilla to get approximately 32 circles.
Take melted butter in a wide bowl and crushed crackers on a plate.
Take one tortilla circle, dip it into melted butter, then coat it in graham cracker crumbs.
Place the coated tortilla circles on an upside-down muffin tin, shaping them like taco shells.
Bake for 10 minutes or until just golden brown. Allow them to cool in the pan. (Repeat the process in batches if needed.)
Step 3: Make the Cheesecake Filling
In a bowl, combine the cream cheese and sugar.
Using a hand beater, beat the cream cheese and sugar for about 1 minute.
Add the heavy cream, powdered sugar, lime zest, and vanilla extract.
Beat for 2 minutes on medium speed until stiff peaks form.
Cover the bowl and refrigerate the filling for 30 minutes.
Step 4: Prepare the Strawberry Sauce
Instant Pot:
In the instant pot, combine the strawberries, sugar, and 2 tablespoons of water.
Close the instant pot lid, set the vent valve to the sealing position, and press the manual/pressure cook button for 2 minutes.
Once the cooking time is complete, turn off the pot to avoid the warming setting.
Allow the pot to sit undisturbed for about 10 minutes, then perform a quick release of the remaining pressure.
After the pressure pin drops, open the lid and press the sauté button on the instant pot.
Add the cornstarch slurry (cornstarch mixed with 1 tablespoon of water) to the strawberry mixture.
Stir and cook on the sauté setting for about a minute, or until the sauce thickens.
Turn off the heat and let the sauce cool completely.
Stove-top:
In a medium pan, combine the strawberries, sugar, and 2 tablespoons of water.
Cook on medium heat for 10 minutes.
Add the cornstarch slurry to the strawberry mixture in the pan.
Stir and cook for 20-30 seconds until the sauce thickens.
Remove from heat and let the sauce cool completely.
Step 5: Assemble the Strawberry Cheesecake Tacos
Transfer the chilled cheesecake filling to a piping bag.
Take a taco shell and fill it with the cheesecake filling.
Top the filling with the strawberry sauce.
Repeat the process with the remaining taco shells.
Enjoy the delightful strawberry cheesecake tacos!