Strawberry cheesecake tacos


Recipe may contain gluten, tree nuts, milk, soy and sesame.

Give taco Tuesday a sweet spin with this creamy cheesecake filling. These pretty-in-pink strawberry tacos are sure to win the heart of anyone you share them with.

7 Ingredients

  • 40g butter, melted

  • 1/3 cup caster sugar

  • 1/2 tsp ground cinnamon

  • 250g fresh strawberries, hulled, finely chopped

  • 4 flour tortillas

  • 230g tub Philadelphia Classic Icing

  • 2 tbsp shredded coconut, toasted

3 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Use a round 8cm-diameter pastry cutter to cut 3-4 discs from each tortilla (see tip). Sift the sugar and cinnamon onto a plate.

  • Step 2

    Brush both sides of 6 tortilla discs with the butter. Dip into the sugar mixture. Turn to coat. Place upright between holes of an upturned muffin pan. Bake for 8 minutes or until golden. Set aside for 3 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining butter, discs and sugar mixture to make 12 taco shells.

  • Step 3

    Spoon the icing into a sealable plastic bag and snip off 1 corner, 1cm from end. Pipe the icing into each taco shell. Top with strawberry and sprinkle with the coconut to serve.

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Recipe Notes

Depending on the shape of the tortilla, you will get 3 or 4 neat discs from each.

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