Cheesecake Tacos by @feelgoodfoodie
12 servings
🥙
12
Mini tortillas
🍬
50 g + 0.5 tbsp
Granulated sugar
🪵
2.6 g
Ground cinnamon
🥑
6 ml
Avocado oil spray
🧀
170 g
Cream cheese
🍬
30 g
Powdered sugar
🥛
60 ml
Heavy cream
🍦
2.5 ml
Vanilla extract
🍓
150 g
Strawberries
Preheat
Preheat the oven to 375°F (190°C).
Combine
granulated sugar
ground cinnamon
Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in the shallow bowl.
Spray
mini tortillas
avocado oil spray
Spray both sides of all 12 mini tortillas lightly with avocado oil spray.
- Coat
- mini tortillas
- granulated sugar
- ground cinnamon
Coat each oiled mini tortilla evenly in the cinnamon sugar mixture.
- Step
- mini tortillas
Drape the coated tortillas over the bars of the upside-down muffin tin to form taco shells.
- Bake
- mini tortillas
Bake the tortilla shells for 7 to 9 minutes until golden and crisp.
Cool- mini tortillas
Remove the taco shells from the oven and cool them completely on the muffin tin.
- Beat
cream cheese
Beat the softened cream cheese in the medium bowl until smooth.
Add
powdered sugar
heavy cream
vanilla extract
Add powdered sugar, heavy cream, and vanilla extract to the cream cheese.
- Beat
- cream cheese
- powdered sugar
- heavy cream
Beat the filling for 1 to 2 minutes until light and fluffy.
Chop
strawberries
Chop enough strawberries to make 1 cup of chopped strawberries.
- Stir
- strawberries
- granulated sugar
Stir the chopped strawberries with 1/2 tablespoon granulated sugar in the small bowl.
- Step
- strawberries
- granulated sugar
Let the sweetened strawberries stand for 5 to 10 minutes until juicy.
- Pipe
- mini tortillas
- cream cheese
- powdered sugar
Pipe or spoon the cheesecake filling evenly into the 12 cooled taco shells.
Top- strawberries
- granulated sugar
Top each filled cheesecake taco with the macerated strawberries and serve immediately.
Cheesecake Tacos by @feelgoodfoodie
12 servings
🥙
12
Mini tortillas
🍬
50 g + 0.5 tbsp
Granulated sugar
🪵
2.6 g
Ground cinnamon
🥑
6 ml
Avocado oil spray
🧀
170 g
Cream cheese
🍬
30 g
Powdered sugar
🥛
60 ml
Heavy cream
🍦
2.5 ml
Vanilla extract
🍓
150 g
Strawberries
Preparation Steps
Step 1/15
Preheat the oven to 375°F (190°C).
Step 2/15
Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in the shallow bowl.
Step 3/15
Spray both sides of all 12 mini tortillas lightly with avocado oil spray.
Step 4/15
Coat each oiled mini tortilla evenly in the cinnamon sugar mixture.
Step 5/15
Drape the coated tortillas over the bars of the upside-down muffin tin to form taco shells.
Step 6/15
Bake the tortilla shells for 7 to 9 minutes until golden and crisp.
Step 7/15
Remove the taco shells from the oven and cool them completely on the muffin tin.
Step 8/15
Beat the softened cream cheese in the medium bowl until smooth.
Step 9/15
Add powdered sugar, heavy cream, and vanilla extract to the cream cheese.
Step 10/15
Beat the filling for 1 to 2 minutes until light and fluffy.
Step 11/15
Chop enough strawberries to make 1 cup of chopped strawberries.
Step 12/15
Stir the chopped strawberries with 1/2 tablespoon granulated sugar in the small bowl.
Step 13/15
Let the sweetened strawberries stand for 5 to 10 minutes until juicy.
Step 14/15
Pipe or spoon the cheesecake filling evenly into the 12 cooled taco shells.
Step 15/15
Top each filled cheesecake taco with the macerated strawberries and serve immediately.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
150 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
9 minutes
Overall
29 minutes
Difficulty
Level
Medium (2/4)
Steps
15 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@feelgoodfoodie
Origin
Cuisine
Mexican, American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos