Strawberry Cheesecake Dessert Tacos Recipe
These Strawberry Cheesecake Dessert Tacos combine crispy cinnamon sugar-coated tortilla shells with a smooth, creamy cheesecake filling and a fresh, homemade strawberry sauce. A delightful treat that offers the texture of tacos with the flavors of a classic strawberry cheesecake dessert, perfect for a fun and elegant dessert option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 dessert tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Taco Shells:
- 6 small flour tortillas
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
Strawberry Topping:
- 1 cup fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Make the Shells: Preheat your oven to 375°F (190°C). Mix together the granulated sugar and ground cinnamon in a small bowl. Brush both sides of each flour tortilla with melted butter, then evenly coat them with the cinnamon sugar mixture. Drape each tortilla carefully over an oven rack so they hold a taco shape while baking.
- Bake the Shells: Bake the prepared tortillas for 8 to 10 minutes until they become crisp and golden. Remove from oven and allow the shells to cool completely to maintain their shape and crispness.
- Prepare the Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to create a light and fluffy cheesecake filling.
- Make the Strawberry Sauce: In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Simmer over medium heat until the strawberries release their juices and the mixture begins to bubble. Stir in the cornstarch slurry (cornstarch mixed with water) and continue to stir until the sauce thickens. Remove from heat and let it cool completely.
- Assemble the Tacos: Using a piping bag or spoon, fill each cooled taco shell with the cheesecake filling. Top each with a generous spoonful of the cooled strawberry sauce. Serve immediately to enjoy the contrast of crunchy shells and creamy, fruity filling.
Notes
- Make sure the tortilla shells are completely cool before filling to prevent sogginess.
- You can prepare the cheesecake filling and strawberry sauce a few hours ahead and keep them chilled in the refrigerator.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- If strawberries are out of season, frozen strawberries work well for the topping.
- For extra flair, garnish with fresh mint leaves or a dusting of powdered sugar just before serving.
Keywords: strawberry cheesecake dessert tacos, cinnamon sugar tortilla shells, creamy cheesecake filling, strawberry sauce dessert, easy dessert tacos
