Strawberry Cheesecake Tacos

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Strawberry Cheesecake Tacos are a delicious and unique dessert that combines the flavors of classic cheesecake with a fun and crunchy taco shell.

To make these tacos, small flour tortillas are baked in the oven until crispy and golden brown. Meanwhile, a creamy mixture of cream cheese, sugar, and vanilla extract is whipped together until smooth.

Fresh strawberries are then chopped and mixed into the cream cheese mixture, adding a burst of sweetness and fruity flavor to the dish. Once the taco shells are ready, the cream cheese mixture is spooned into the shells and topped with additional sliced strawberries.

The result is a dessert that is both creamy and crunchy, sweet and tangy, and sure to be a crowd-pleaser. This recipe is perfect for a summer barbecue or a casual get-together with friends and family.

Ingredients

Taco shells:20 mini tortillas1⁄2 cup melted butter1 pack lemon cream biscuits @henrobiscuits (biscuits crumbs only)2 Tablespoons sugarCheesecake filling:Cream from the lemon cream biscuits @henrobiscuits150g soft cream cheese (room temperature)1 cup full cream whipped to medium peaksFew drops Strawberry essence2 tablespoons condensed milkMacerated Strawberries:1⁄2 cup chopped Strawberries1 tablespoon lemon juice2 tablespoons sugar***Mix everything and let it sit in the fridge till ready to serve.

Method

1. Separate the lemon cream biscuits in two bowls (cream and biscuits).Crush the biscuits lightly in a zip lock bag using a rolling pin. Don’t crush it too fine. The big bits gives it a delicious crunchy texture. Add sugar mix and remove in a shallow plate/bowl.2. Brush each tortilla on both sides with butter and coat generously with the biscuits crumbs pressing gently.3. Fold the tortillas in half like a taco shell and place between a rack or on an upside down cupcake tray. Then bake in a preheated oven at 180C for 8 minutes or until golden brown. Remove from oven and let it cool completely in the rack/cupcake tray.4. Prepare the cheesecake filling by mixing the cream cheese and the lemon cream (cream from biscuits) till well combined. Then fold in the whipped cream and condensed milk and strawberry essence.Fill in a piping bag fitted with a star nozzle.5. Pipe a generous amount of the cheesecake filling in the taco shells top with macerated strawberries. Dust with Icing sugar and serve chilled.

Notes

When the taco shells are golden brown remove from the oven. They might still be slightly soft. Just let them cool completely in the rack. And they will harden as they cool.Make sure to mix the lemon cream and cream cheese well first before folding in the whipped cream to avoid big lumps.Macerating strawberries adds flavor by coating the berries with sugar, which draws out the juices making a sweet, fruity syrup that coats the berries and creates a delicious dish that can be used in a many ways.