Strawberry Cheesecake Tacos (Printable Version)
Light and crispy shells coated in cinnamon sugar, filled with fluffy cheesecake, and topped with a sweet strawberry topping. A fun and crowd-pleasing sweet treat!
# Ingredients:
→ For the Taco Shells
01 -
6 soft, small tortillas (flour)
02 -
1 tablespoon cinnamon (ground)
03 -
1/2 cup melted butter, unsalted
04 -
1/2 cup white sugar
→ For the Cheesecake Filling
05 -
1/2 cup sugar (powdered)
06 -
1 teaspoon vanilla extract
07 -
8 ounces cream cheese (softened)
08 -
1/2 cup heavy cream (cold)
→ For the Strawberry Topping
09 -
1 cup chopped strawberries (fresh or frozen)
10 -
2 tablespoons water (mixed with 1 tablespoon cornstarch)
11 -
1 tablespoon juice from a lemon
12 -
1/4 cup white sugar
# Steps:
01 -
Set your oven to 375°F (190°C). Stir cinnamon with sugar in a small dish. Butter each tortilla lightly on both sides, then sprinkle the cinnamon-sugar mix all over. Fold tortillas in half and hang them on the oven rack to get the taco shape. Use a baking sheet underneath to catch any mess. Bake until crisp, about 8–10 minutes. Let these cool off completely.
02 -
Blend cream cheese, vanilla, and powdered sugar in one bowl until totally smooth. In another bowl, whip the heavy cream until it holds stiff peaks. Gently mix the two together, then scoop this into a piping bag. Chill until you're ready to fill.
03 -
Toss strawberries with sugar and lemon juice in a pan over medium heat. Let them soften and release the juices. Add the cornstarch blend while stirring, and cook until thick. Remove from heat and let it cool down.
04 -
Squeeze the cheesecake cream into each taco shell, filling generously. Spoon the strawberry mixture on top.
05 -
Serve these tasty dessert tacos right away for the best crunch and enjoy every creamy, sweet bite!
# Notes:
01 -
Melt some chocolate and drizzle it over for extra sweetness.
02 -
A few mint leaves on top can make it look fancy.
03 -
Don't assemble ahead of time! Put them together last minute so the shells stay crispy.