1 cup heavy cream
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup icing sugar
1 cup chopped strawberries
1/4 cup sugar
2 tsp water
1 tbsp corn starch
1 tbsp water
1/4 cup butter, melted
1 cup crushed cookies
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup icing sugar
1 cup chopped strawberries
1/4 cup sugar
2 tsp water
1 tbsp corn starch
1 tbsp water
1/4 cup butter, melted
1 cup crushed cookies
INSTRUCTIONS:
Pre-heat oven to 400F (200C).
Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in crushed cookies.
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.
Meanwhile, whisk together cream cheese, lemon zest, vanilla, and heavy cream to soft peaks. Chill in the fridge for 30 minutes. Transfer to a piping bag.
Make the strawberry topping: add strawberries, water, and sugar to a small pot. Bring to a boil and reduce to a simmer to soften the strawberries. Add 1 tbsp water to cornstarch, stir till smooth. Pour into the mix and bring to a boil.. Stir and remove to cool completely.
Pipe cheesecake filling into each taco. Top with 1/2 tsp strawberry topping. Sprinkle with additional crushed cookies optional!
SERVES 6 & TAKES 30 MINUTES
