Prepare the Taco Shells: Preheat oven to 400°F (200°C). Cut 4-5 rounds from each tortilla using a cookie cutter (approximately 20 rounds total). Dip each round in melted butter, then coat with graham cracker crumbs.
Bake the Taco Shells: Flip a muffin tin upside down. Place the tortilla rounds between the muffin cups. Bake for 10 minutes, or until golden brown. Let cool completely in the pan.
Make the Strawberry Filling: In a small pot, combine water, sugar, and chopped strawberries. Bring to a boil, then reduce heat to a simmer and cook until the strawberries soften.
Thicken the Strawberry Filling: In a small bowl, dissolve cornstarch in cold water. Pour the cornstarch mixture into the strawberry mixture and bring to a boil, stirring constantly. The mixture will thicken. Remove from heat and let cool completely.
Make the Cheesecake Filling: In a bowl, beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla on medium speed for 2 minutes, or until the mixture thickens. Chill in the refrigerator for 30 minutes.
Assemble the Tacos: Transfer the cheesecake filling to a piping bag. Fill each taco shell with the cheesecake filling and top with ½ teaspoon of strawberry filling.
Garnish (Optional): Sprinkle with additional graham cracker crumbs, if desired.
Enjoy!
Healthy lentil bread
How To Make Loafs of corn cheese
Discover the natural marvel that turmeric may do for your oral health and how it might change your life.
Honestly, I could eat this every single day and still love it. It’s just so amazing.
Slow-Cooker Hasselback Potatoes
6 Foolproof Ways to Get Rid of Urine Smell in the Bathroom and Replace It with a Pleasant Scent.
Chicken Noodle Soup with Homemade Egg Noodles
Potato & Chicken Fillet with Creamy Mushroom Sauce
Banana Bread Cake with Cream Cheese Frosting
