You don’t need much to recreate this amazing Mini Strawberry Cheesecake Tacos. All you’ll need are:
5 8 inch Tortillas about 20 rounds
1 cup graham cracker crumbs
1/4 cup butter melted
1 cup strawberries chopped
1/4 cup sugar
2 tsp water
1 tbsp corn starch
1 tbsp cold water
1 cup heavy cream
1 cup cream cheese softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup powdered sugar
One important thing you should note is that the quantities of ingredients stated above are only good for about six (6) servings. If you need to feed more people or you want to increase the number of servings, you’ll have to tweak the recipe a little. Now, it’s easy to adjust a recipe in order to meet your servings’ requirement. But it’s a little more complicated than adding another cup of graham cracker crumbs or softened cream cheese to the mix (in this case). The quantities of each and every single ingredient in the recipes, have to be proportionately increased.
Equipments
You don’t need much, equipment-wise before you recreate this recipe. All you’ll need are:
An oven (preferably one that is temperature-regulated)
A cookie cutter
A baking pan
Muffin tins
A refrigerator
A saucepan or a small pot
For the sake of being thorough, we’ll go right ahead and add all the small bowls and spoons (and cups) that are bound to find their way into the dishwasher at the end of this cooking session. We’re not exactly sure how they get there.
Preheat oven to 350 degrees F (175 degrees C).
Place the chops in a 9×13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.
There is a little recommendation that we like to give before we begin with our directions, and that is: Clear away the clutter. If you have any clutter in your cooking area or on your cooking surfaces, you should probably clear it away before you begin to tackle this recipe. Not only is this great for hygiene’s sake but it will create space on the counter tip for you to measure out your ingredients and arrange them on your counter top like they do on TV.
So, clear away all that clutter on your cooking/baking surfaces (if you have any) and measure out your ingredients. But do NOT mix any of those ingredients together until the recipe tells you to. That’s because there is always a technique to this.
Pre-heat oven to 400F.
(You need to pre-heat the oven for some time in order to create an even temperature space inside it. This will ensure that all the part of each and every one of those Mini Strawberry Cheesecake Tacos gets done at the same time, both on the inside and outside. This is why a temperature-regulated oven was required in the equipments’ section.)
Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. (It’s possible for you to get more or less than 20 shells depending on the size of cookie cutter you use.)
Dip each into melted butter then coat in graham cracker crumbs.
Flip a muffin tin upside down.
Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown.
Let cool in pan.
Make the strawberry filling:
In a small pot (or saucepan) pour water, add sugar and strawberries. (The best part about making your own strawberry filling from scratch is that you can control how sweet and tasty it is by adding just the right quantity of strawberries and sugar that suits your tastes.
Bring to a boil and reduce to a simmer to soften the strawberries. So, even though the recipe says ¼ cup of sugar and 1 cup of chopped strawberries, you can get personal with it. But as you do that, we advise that you keep your diet plan in mind.)
Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky, and you have to keep stirring to make sure that it doesn’t stick to the pot or saucepan).
Remove to cool completely.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. (You can taste the filling at this point, if you like, in order to determine if it has all the flavors you want. But keep in mind that it’s going to taste so much better when chilled.)
Chill in the fridge for 30 minutes. Transfer to a piping bag.
Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling.
Sprinkle with additional graham cracker crumbs, optional!
Serve, dig in and enjoy!
