Cheesecake Tacos

By Feelgoodfoodie · 25 min

Ingredients

Instructions

1. In a shallow bowl, mix the ¼ cup granulated sugar with the 1 teaspoon ground cinnamon.
2. Preheat the oven to 375°F. Lightly spray both sides of each mini tortilla with avocado oil, coat them in the cinnamon sugar, then drape them over the bars of an upside-down muffin tin or taco rack to form taco shapes.
3. Bake for 7–9 minutes, or until golden and crisp. Let the shells cool completely.
4. In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar, heavy cream and vanilla and beat for 1–2 minutes until light and fluffy.
5. In a small bowl, stir the chopped strawberries with ½ tablespoon sugar and let them sit for 5–10 minutes.
6. Pipe or spoon the cheesecake filling into each cooled taco shell and top with the sweetened strawberries. Serve immediately.

Summarized from Feelgoodfoodie's video. Watch it for the details.