Strawberry Cheesecake Dessert Tacos (Print Version)
# Ingredients:
→ For the Taco Shells
01 -
6 small flour tortillas
02 -
½ cup granulated sugar
03 -
1 tbsp ground cinnamon
04 -
½ cup unsalted butter, melted
→ For the Cheesecake Filling
05 -
8 oz cream cheese, softened
06 -
½ cup powdered sugar
07 -
1 tsp vanilla extract
08 -
½ cup heavy whipping cream
→ For the Strawberry Topping
09 -
1 cup fresh or frozen strawberries, chopped
10 -
¼ cup granulated sugar
11 -
1 tbsp lemon juice
12 -
1 tbsp cornstarch mixed with 2 tbsp water
# Instructions:
01 -
Preheat your oven to 375°F (190°C). In a small bowl, mix the sugar and cinnamon. Brush both sides of each tortilla with melted butter, then coat with the cinnamon-sugar mixture. Fold each tortilla in half and place them over the edge of a baking rack to form a taco shape. Place the rack on a baking sheet. Bake for 8–10 minutes, or until crispy. Let cool completely.
02 -
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Transfer to a piping bag and refrigerate until ready to use.
03 -
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let cool.
04 -
Pipe the cheesecake filling into each taco shell. Spoon the cooled strawberry topping over the filling.
05 -
Serve immediately and enjoy these fun, crispy, and creamy dessert tacos!
# Notes:
01 -
Add a drizzle of melted chocolate for an extra indulgent touch.
02 -
Garnish with fresh mint leaves for a pop of color.
03 -
Store any leftovers in the fridge and assemble just before serving to maintain the crispiness of the shells.