Ingredients:

  • 18 street-taco size flour tortillas (approx. 10cm/4in diameter)
  • 42g melted butter
  • 50g granulated sugar
  • 5g ground cinnamon
  • 226g Neufchâtel light cream cheese, softened
  • 60g plain non-fat Greek yogurt
  • 60g sifted powdered sugar
  • 5ml vanilla bean paste or extract
  • 2g lemon zest
  • 250g fresh strawberries, diced small
  • 15ml honey or agave
  • 5 fresh mint leaves, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C). If using large tortillas, cut out 18 rounds using a 3.5-inch biscuit cutter.
  2. Lightly brush both sides of each tortilla round with melted butter and dredge in the cinnamon-sugar mixture.
  3. Flip a standard muffin tin upside down. Wedge the tortilla rounds between the upturned cups to create a 'U' shape. Bake for 6–8 minutes until golden and rigid. Let cool completely on the tin.
  4. In a large bowl, beat the softened Neufchâtel cream cheese, Greek yogurt, powdered sugar, vanilla, and lemon zest with a hand mixer until light and aerated.
  5. In a separate small bowl, toss the diced strawberries with honey and let macerate for 10 minutes to create a natural syrup.
  6. Transfer the cheesecake filling to a piping bag. Pipe the filling into the cooled shells, top with the strawberry mixture, and garnish with fresh mint. Chill for 30 minutes before serving to set.