Cherry Cheesecake Taco Dessert


5 or 6 – 8 inch tortillas

1 cup graham cracker crumbs

¼ cup butter, melted

1 cup chopped strawberries

¼ cup sugar

2 tbsp water

1 tbsp cornstarch

8 ounces cream cheese, softened

¼ cup confectioner’s sugar

1 tsp vanilla extract

1 tsp lemon zest


Preheat the oven to 400*

Using a 4 inch cookie cutter, cut out as many rounds from the tortillas that you can, you want at least 20.

Dip each tortilla round that you cut, into melted butter and then coat with crushed graham crackers

Slightly fold the tortilla round and place it between two muffin cups (tip the muffin tray upside down and place between the underside of the cup)

Bake for 10 minutes, or just until they begin to brown

Set aside to cool still on the pan

While the shells are cooling, make the strawberry topping by adding the water, sugar and strawberries to a pot.

Bring this to a boil, then reduce the heat and simmer to soften the strawberries

Dissolve the cornstarch in the water and add to the strawberries, bring to a boil, stirring constantly. Remove from heat and cool completely

In a large mixing bowl, beat the cream cheese, confectioner’s sugar, vanilla, lemon zest and heavy cream until it thickens.

Cover the bowl and place in the refrigerator for 30 minutes.

Using a piping bag, fill each taco shell with the cream cheese filling then top with ½ tsp of strawberry topping

You could sprinkle with graham cracker crumbs to garnish


Nutrition Information:


Amount Per Serving: CALORIES: 244 | TOTAL FAT: 7g | CHOLESTEROL: 16mg | CARBOHYDRATES: 42g | SUGAR: 17g | PROTEIN: 4g

See also  Loaded Cajun Potato