MINI STRAWBERRY CHEESECAKE TACOS

°5-8 inch tortillas, about 20 wraps

°1 cup graham cracker crumbs

°¼ cup butter, melted

°1 cup strawberries, chopped

°¼ cup) sugar

°2 teaspoons of water

°1 tablespoon cornstarch

°1 tablespoon of cold water

°1 cup heavy cream

°1 cup cream cheese, softened

°1 teaspoon lemon zest

°1 teaspoon vanilla

°¼ cup powdered sugar

Step 1: Preheat oven  400 degrees F.

Step 2: Cut each tortilla shell into 4-5 rounds with a cookie cutter to make about 20 shells, then dip each tortilla shell in melted butter then coat in graham cracker crumbs.

Step 3: Flip the muffin pan and place each piece of tortilla between the muffin cups and bake for 10 minutes or until golden brown. Leave to cool afterwards.

Step 4: To prepare the strawberry filling, pour water into a small saucepan, add sugar and strawberries. Boil the water then bring it to a boil to soften the strawberries.

Step 5: Dissolve cornstarch in water and pour into strawberry mixture (Step 4). Then boil and stir.

Step 6: Remove to cool completely, while you do this beat in the cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for at least 2 minutes until thickened .

Step 7: Chill for 30 minutes, then transfer to a piping bag later.

Step 8: Fill tacos with cream cheese filling and top with ½ tsp. strawberry filling. To serve for the pleasure of all.

Enjoy !