MINI STRAWBERRY CHEESECAKE TACOS
Ingredients
- 5 8” tortillas
- 1 cup Thickened cream
- 8.8oz (250g) cream cheese softened
- 1 tsp lemon zest
- 1 tsp vanilla
- 1/4 cup icing sugar
- 1 punnet chopped strawberries
- 1/4 cup sugar
- 2 tsp water
- 1 tsp cornflour
- 1 tbsp water
- 1/2 cup butter, melted
- 2 cups crushed biscuits
Instructions
Preheat oven to 350F/180C
Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells.
Dip each into melted butter and coat them in crushed cookies.
Flip a muffin tin upside down. Using the muffin cups as holders, place the tortilla pieces in between muffin cups.
Bake 10 minutes until just golden brown. Let cool in pan. Don’t allow to burn.
Meanwhile, whisk together cream cheese, lemon zest, vanilla, and heavy cream to soft peaks. Chill in the fridge for 30 minutes.
Transfer to a piping bag. Make the strawberry topping next.
Add strawberries, water, and sugar to a small pot. Bring to a boil over medium heat and reduce to a simmer to soften the strawberries.
Add 1 tbsp water to cornflour and stir until smooth. Pour into the mixture and bring to a boil. Stir and remove to cool completely.
Pipe cheesecake filling into each taco. Top with 1/2 tsp strawberry topping.
Enjoy!