Strawberry Lemon Cheesecake Tacos
Prep Time: 20 mins | Cook Time: 11 mins | Course: Dessert | Yield: 12
Lemon cheesecake tacos with fresh glazed strawberries on top, lets tacobout it! I used corn tortillas, but flour tacos would be great here too. You’ll have some glaze left over, and it’s great spooned over berries on yogurt or as a spread over toast, etc. Inspired by Miranda Couse of Cookie Dough and Oven Mitt https://www.cookiedoughandovenmitt.com/cheesecake-tacos/
12 mini street tacos, corn or flour
9 oz lemon cookies, graham crackers, or any cookie crumbs
2 Tbsp sugar
½ cup butter, melted
Strawberry Glaze:
½ cup strawberries, hulled
2 Tbsp sugar
1 Tbsp cornstarch
1 lemon, zest & juice
Lemon Cheesecake:
2 8-oz pkg cream cheese, softened
½ cup sugar
½ cup sour cream
1 lemon, zested
1 Tbsp lemon juice
½ tsp vanilla
Salt, a pinch
1 cup strawberries, diced
Preheat oven to 400*. Place tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute so they don’t crack when you are working with them. Place 2 muffin tins upside down.
Melt the butter in a large pasta bowl or pie plate. Pulse cookies and sugar in a food processor until they are ground fine, then transfer to a pasta bowl or plate. Working with one tortilla at a time, dip in the butter, then the cookie crumbs, both sides, and place between the muffin tin wells to hold in a taco shape. Each tin should hold 6 tacos. Bake for 11 minutes, they will be golden brown. Remove from the oven and allow to cool on the muffin tin so they retain their shape. Make the glaze so that it has time to cool.
For the glaze, whiz the strawberries, sugar, cornstarch, lemon zest, and juice in a blender. Transfer to a microwave-safe measurer or bowl, and cook for 1-2 minutes, until thickened. Cool in the refrigerator while making the cheesecake.
In a stand mixer, whip cream cheese, sugar, sour cream, lemon zest, lemon juice, vanilla, and salt until light and creamy without any cream cheese lumps. Fill a piping bag with a large star tip and pipe into the cooled tacos. When the glaze had cooled, mix ¼ cup of the glaze over the diced strawberries, then spoon the berries over the cheesecake filling.