Instructions:
- Preheat your oven to 350°F (175°C).
- Start by making the taco shells: a. Mix the granulated sugar and ground cinnamon in a small bowl. b. Brush each tortilla with melted butter on both sides. c. Sprinkle the cinnamon-sugar mixture over the tortillas. d. Cut each tortilla into four equal wedges. e. Place the wedges in the cups of a muffin tin, pressing them gently to form a taco shell shape. f. Bake in the preheated oven for 10-12 minutes or until the shells are golden and crispy. g. Remove from the oven and allow them to cool.
- While the taco shells are cooling, prepare the cheesecake filling: a. In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy. b. Add the powdered sugar and vanilla extract and continue to beat until well combined. c. Gently fold in the whipped cream or Cool Whip until the mixture is light and fluffy.
- For the strawberry topping: a. In a separate bowl, mix the diced strawberries and strawberry jam together.
- Assemble the mini cheesecake tacos: a. Once the taco shells have cooled, fill each one with a generous spoonful of the cheesecake filling. b. Top the cheesecake filling with the strawberry topping. c. You can also garnish with a dollop of whipped cream or a mint leaf for added decoration.
- Serve immediately and enjoy!
These Mini Strawberry Cheesecake Tacos are a delightful blend of sweet, creamy, and fruity flavors, making them a crowd-pleasing dessert. Feel free to get creative with the toppings by adding chocolate chips, crushed nuts, or even a drizzle of chocolate or caramel sauce if you like.