Ingredients
Method
Prepare the Taco Shells
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, and salt. Mix well to ensure even distribution.
- Add the melted butter, milk, beaten egg, and vanilla extract to the dry ingredients. Stir until a dough forms.
- Knead the dough gently on a floured surface for about 2 minutes until smooth.
- Roll the dough out to about 1/8 inch thickness and cut into circles using a cookie cutter or a glass.
- Place the circles into a small taco mold or muffin tin to shape them into taco shells. Bake for 8-10 minutes until lightly golden.
- Remove from the oven and let them cool completely in the mold.
Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sour cream, powdered sugar, and vanilla extract. Mix until well combined and smooth.
- Gently fold in the pureed strawberries until evenly mixed.
- In a separate bowl, whip the heavy cream until stiff peaks form. This will help the filling to be light and fluffy.
- Carefully fold the whipped cream into the strawberry cheesecake mixture until no streaks remain.
Assemble the Mini Tacos
- Once the taco shells are cool, fill each shell with the cheesecake filling using a piping bag or a spoon.
- Top each filled taco with sliced fresh strawberries and a dollop of whipped cream.
- Garnish with mint leaves for a fresh touch.
- Serve immediately and enjoy your delightful mini strawberry cheesecake tacos!
Nutrition
Notes
These mini tacos are best served fresh but can be stored in the refrigerator for up to 2 days. The taco shells can be made in advance and stored in an airtight container.