Strawberry Cheesecake Tacos

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Strawberry Cheesecake Tacos: A Dessert Taco Revolution!

Craving a dessert that’s both playful and packed with flavor? Look no further than Strawberry Cheesecake Tacos! This innovative treat combines the classic creamy delight of cheesecake with the fun, handheld experience of a taco. It’s a dessert mashup that will tantalize your taste buds and leave you wanting more.

Imagine a crispy, cinnamon-sugar dusted waffle cone, shaped into a taco shell. This golden-brown shell is then generously filled with a luscious, no-bake cheesecake filling – rich, smooth, and perfectly balanced with a hint of tangy cream cheese.

But the magic doesn’t stop there! The star of the show, fresh, juicy strawberries, are piled high on top, adding a burst of sweetness and vibrant color. A drizzle of decadent chocolate sauce or a dusting of powdered sugar can further elevate this already extraordinary dessert taco.

Strawberry Cheesecake Tacos are incredibly versatile. They’re perfect for parties, potlucks, or simply as a delightful individual indulgence. Customize them to your liking – add different fruits like blueberries or raspberries, experiment with various sauces, or even sprinkle on some chopped nuts for added texture.

These dessert tacos are not only delicious, but they are also visually stunning. The vibrant colors and unique presentation make them an instant crowd-pleaser. They’re a guaranteed conversation starter and a fun way to impress your friends and family.

So, ditch the traditional slice of cheesecake and embrace the Strawberry Cheesecake Taco revolution! It’s a sweet, crunchy, and utterly irresistible dessert that will redefine your definition of taco Tuesday (or any day of the week!). Prepare to be amazed by this delightful fusion of flavors and textures. Your sweet tooth will thank you!

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.