Description
A delightful dessert taco filled with creamy cheesecake filling and sweet strawberries, perfect for gatherings or a fun twist on classic cheesecake.
Ingredients
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10 small flour tortillas (4–5 inch rounds)
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3 tablespoons granulated sugar
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1 teaspoon ground cinnamon
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3 tablespoons unsalted butter, melted
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8 ounces cream cheese, softened
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1 cup heavy cream
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1 teaspoon vanilla extract
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1/2 cup powdered sugar
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2 cups fresh strawberries, diced
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2 tablespoons granulated sugar
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1 teaspoon lemon juice
Instructions
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Preheat oven to 375°F (190°C).
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Mix granulated sugar and cinnamon in a shallow dish.
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Brush tortillas lightly with melted butter and press into the cinnamon-sugar mixture.
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Shape tortillas over an oven rack or muffin tin and bake 8–10 minutes until crisp. Cool completely.
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Beat cream cheese until smooth. Add powdered sugar and vanilla.
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Whip heavy cream to stiff peaks and fold into the cream cheese mixture. Refrigerate.
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Combine diced strawberries, granulated sugar, and lemon juice. Let rest 10 minutes.
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Fill cooled taco shells with cheesecake filling.
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Top with strawberries and optional garnishes.
Notes
Fill the taco shells just before serving to keep them crisp. You can prepare the filling ahead and refrigerate until ready to assemble.
- Prep Time: 20 minutes
- Cook Time: 10 minutes