MINI STRAWBERRY CHEESECAKE TACOS - middleeastsector
From My Kitchen To Yours...
All Word Recipes

MINI STRAWBERRY CHEESECAKE TACOS

advertisement

Have you ever tasted cheesecake in the form of a taco? You may think of these as a little strawberry cheesecake taco that you serve as dessert. They contain a rich and creamy cheesecake filling that can be piped, a strawberry glaze on top, and a shell that is covered with graham cracker crumbs and has a crunchier and crispier texture. A dessert that you just must prepare for every night or celebration. Your children and their friends will go absolutely crazy about them!

The cheesecake tacos are at their finest when served immediately after being prepared. If you don’t plan on eating all of them right once, you should keep the shells and the filling in separate containers in the refrigerator. The shells should then be kept on the counter for one to two days.

The taco shells will get stale, so it is advisable to use them as soon as possible. I strongly suggest that you just prepare the amount of food that you want to consume on that specific day.

 

THE INGREDIENTS NEEDED:

9-inches Tortilla shells; I used 7.
Graham cracker crumbs; I used 1 cup.
1½ Tbsp.Of granulated sugar.
⅓ Cup.Of melted butter.

TO MAKE THE CHEESECAKE, YOU’LL NEED:

Cream cheese; you’ll need 3 -oz at room temp.
3 Tbsp.Of cheesecake pudding mix.
1 Cup.Of heavy whipping cream.
½ Cup.Of powdered sugar.
1 Tsp.Of vanilla extract.

FOR THE STRAWBERRY TOPPING, YOU ONLY NEED:

½ Cup.Of Chopped strawberries.
¾ Cup.Of strawberry glaze.

 

PREPARATION:

1st Step – Turn the oven temperature up to 400 degrees Fahrenheit.

2nd Step – In a shallow dish, combine the graham cracker crumbs and the sugar. Mix thoroughly to incorporate the ingredients together.

3rd Step – Using a tiny circle cookie cutter, cut out three circles from each tortilla shell. Also, using a fork, prick it six to seven times on each side to assist in preventing air bubbles.

4th Step – Coat each shell with melted butter using a paintbrush. Place the mixture in the shallow dish containing the graham cracker crumbs, and push down lightly. Continue to do so until the surface of the shell is covered with crumbs.

5th Step – Make a seam through the center of the folded shell by folding it in half and making a fold there. Invert a cupcake pan so that it is standing on its side, and then stagger the shells between the cups.

6th Step – Put in an oven that has already been heated and bake for 11 minutes, or until the edges are brown and firm.

7th Step – Remove from the oven and let cool completely in their respective pans. After they have reached their final temperature, the taco shells will be able to maintain their form if you do this.

IN ORDER TO PREPARE THE CHEESECAKE, FOLLOW THESE STEPS:

1st Step – Put the cream cheese in a big bowl for mixing. To get a silky smooth and creamy consistency, beat with a hand mixer. Do not forget to scrape the edges of the basin.

2nd Step – Mix in the pudding mix, a half cup of the heavy cream, powdered sugar, and vanilla extract until it is well combined. Mix well using the mixer.

After adding the rest of the heavy cream, whip the mixture until it is smooth and airy.

3rd Step – Put the cheesecake filling into the piping bag that already has the piping tip installed in it.

4th Step – After the taco shells have cooled, pipe the cheesecake filling into each one. My preferred method is to begin piping in the center of the shell, pipe to one edge, back to the center, to the other edge of the taco, and then back to the center in one continuous flow. Do the same with the rest of the taco shells.

5th Step – In a dish, mix the fresh strawberries that have been diced with the strawberry glaze and whisk to blend everything. After that, evenly distribute the topping throughout the cheesecake tacos using a spoon.

Send this to a friend