![]() To assemble the mini tacos: Pipe cheesecake filling into each taco. I like to place the piping bag in a large glass to make it easier to fill. Place in a piping bag or ziploc and refrigerate for at least 30 minutes. Add in powdered sugar and vanilla then beat until stiff and fluffy. Add whipping cream and beat on medium for 2 minutes. Make the cheesecake filling: Using a hand mixer and a medium bowl, cream together the cream cheese and lemon juice until soft. Remove from oven and allow to cool completely before removing from muffin tin. Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 – 7 minutes. Toss the rounds in the cinnamon sugar mixture to coat. Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar. Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |