Description
Delightful mini tacos filled with creamy cheesecake and topped with fresh strawberries and glaze, perfect for a sweet treat.
Ingredients
Scale
- 4 flour tortilla shells
- 8 oz cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup strawberries, sliced
- 1 cup graham cracker crumbs
- 2 tbsp butter, melted
- 1/4 cup strawberry glaze
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and press into the bottom of taco-shaped molds.
- Bake for ten minutes until crispy.
- Beat cream cheese with sugar and vanilla until smooth.
- Let the taco shells cool before filling.
- Fill the cooled taco shells with the cream cheese mixture.
- Slice strawberries and place them on top.
- Drizzle with strawberry glaze.
- Chill the tacos for a short time and then serve.
Notes
Cool the taco shells completely before filling to prevent sogginess. For a lighter version, use part-skim cream cheese and honey instead of sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cheesecake, tacos, dessert, strawberries, easy recipe