Strawberry Cheesecake Tacos

Step 1

Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.

Step 2

Crush the graham crackers in a grinder.

Step 3

Melt the butter.

Step 4

Cut the strawberries into halves.

Step 5

Keep everything aside.

Step 6

Pre-heat oven to 400F.

Step 7

Cut 4-5 rounds out of each tortilla with a cookie cutter to get about 32 circles. I have used a 70mm cookie cutter to cut the tortilla. Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle, dip it into melted butter then coat it in graham cracker crumbs.

Step 8

Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (I made all the shells in 2 batches)

Step 9

Take Cream cheese and sugar in a bowl.

Step 10

With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.

Step 11

In a separate, small dish, put 1 Tbsp of water and corn starch and stir them. Keep it aside.

Step 12

Instant pot –

Step 13

Put strawberry, sugar, and 2 Tbsp of water in the instant pot. Cover the instant pot, vent valve on sealing position. Press the manual/pressure Cook button for 2 minutes.

Step 14

When the cooking time is up, turn the pot off so it doesn’t go into the warming setting. Let the pot sit undisturbed for about 10 minutes.

Step 15

Now quick release the remaining pressure.

Step 16

After the pin in the lid drops back down, open the lid, press the saute button of the instant pot and then add corn starch slurry to the strawberry mixture.

Step 17

Stir and cook on saute setting for about a minute or, until thickens. Turn off the heat and leave to cool completely.

Step 18

Put strawberries, sugar, and 2 Tbsp of water in a medium pan. Cook for 10 minutes on medium heat. Then add corn starch slurry to the strawberry mixture in the pan. Stir and cook for 20-30 sec, until thickens. Remove from heat and leave to cool completely.

Step 19

cheesecake, taco shells and strawberry sauce

Step 20

Take out the cheesecake filling from the fridge and transfer it to a piping bag.

Step 21

Take the shell, fill it with cheesecake, and top it with strawberry sauce filling.

Step 22

Follow the same process with the remaining shells.

Step 23

Enjoy!