Mini Strawberry Cheesecake Tacos

My 18 year old daughter made Banana Pudding Cake last night, y’all help me make her day with compliments …Be kind 🥰😍 Many Thanks !!!

Ingredients

• 1/4 cup butter, melted
• 1 cup strawberries, chopped
• 1/4 cup sugar
• 2 tsp. water
• 1 tbsp. corn starch
• 1 tbsp. cold water
• 1 cup heavy cream
• 1 cup cream cheese, softened
• 1 tsp. lemon zest
• 1 tsp. vanilla extract
• 1/4 cup confectioners’ sugar

Instructions

To prepare the taco shells:

1. Pre-heat oven to 400F.
2. Using a cookie cutter, cut 4 to 5 rounds out of each tortilla shell to get about 20 shells.
3. Dip each into the melted butter and then coat in graham cracker crumbs.
4. Flip a muffin tin upside down.
5. Place the tortilla pieces in between muffin cups.
6. Place in pre-heated oven and bake 10 minutes until just golden brown.
7. Remove from the oven and let cool in pan.

To prepare the strawberry filling:

1. Pour water in a small pot; add sugar and strawberries.
2. Bring to a boil; reduce to a simmer to soften the strawberries.
3. Using a small bowl, dissolve cornstarch in water; pour into strawberry mix and bring to a boil; stirring constantly; mixture will be slightly chunky.
4. Remove from heat; cool completely.

To prepare the cream cheese filling:

1. Using a hand mixer, on medium speed, beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes until it thickens.
2. Chill in the refrigerator for 30 minutes.
3. Remove from the refrigerator and transfer to a piping bag.
4. Fill the taco shells with cream cheese filling and top with 1/2 tsp. strawberry filling.