Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
- 6 small flour tortillas
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers and melted butter. Press mixture into the bottom of six small muffin tins to create a crust. Bake for 5-7 minutes, or until lightly golden. Remove from oven and let cool completely.
- Step 2: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Beat in vanilla extract. Add eggs one at a time, mixing well after each addition.
- Step 3: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Step 4: Divide the cream cheese mixture evenly among the cooled graham cracker crusts. Top each with sliced strawberries.
- Step 5: Bake for 15-20 minutes, or until the cheesecake filling is set but still slightly jiggly in the center. Let cool completely before refrigerating for at least 2 hours.
- Step 6: Carefully remove the mini cheesecakes from the muffin tins. Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable. Fill each tortilla with a mini cheesecake and fold into a taco shape. Serve immediately.
Notes
- Store leftover Strawberry Crunch Cheesecake Tacos in the refrigerator for up to 2 days, tightly wrapped in plastic wrap.
- For a warm, gooey center, briefly microwave the assembled tacos for 10-15 seconds before serving.
- Serve these delightful treats with a dollop of whipped cream and a sprinkle of extra graham cracker crumbs for an added crunch and sweetness.
- To prevent cracks in the cheesecake filling, ensure your cream cheese is softened to room temperature and gently fold in the whipped cream to maintain its airy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American