Sugar Apron Strawberry Cheesecake Tacos
Delight in the creamy, sweet, and tangy flavors of strawberry cheesecake effortlessly made in a pressure cooker for a quick and tasty treat.
Equipment
- 1 Pressure Cooker
- 1 Oven
- 1 Mixing Bowl
- 1 Saucepan
Ingredients
Main Ingredients
- 5 8-inch tortillas you'll need around 20 rounds total
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 1 cup chopped strawberries
- ¼ cup sugar
- 2 teaspoons water
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 1 cup heavy cream
- 1 cup cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- ¼ cup powdered sugar
Instructions
Instructions
- Preheat your oven to 350 degrees F. Mix graham cracker crumbs with melted butter and press into the bottom of tortilla rounds. Bake for 10 minutes until golden and crisp.
- Combine chopped strawberries, sugar, 2 teaspoons water, corn starch, and 1 tablespoon cold water in a saucepan. Stir constantly over medium heat until mixture thickens. Remove from heat.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Beat softened cream cheese until smooth, then gently fold in whipped cream.
- Assemble tacos by layering the cream cheese mixture first on the tortilla rounds followed by a scoop of strawberry filling.
- Serve immediately or chill in fridge for about 30 minutes before serving.
- Enjoy the creamy and crispy texture of the dessert tacos.
Notes
Chilling the tacos before serving enhances texture and flavor.