Strawberry Cheesecake Dessert Tacos – Best Sweet Taco Recipe
Introduction
Strawberry Cheesecake Dessert Tacos offer a fun and delicious twist on traditional cheesecake. With crispy cinnamon-sugar taco shells filled with creamy cheesecake and fresh strawberry topping, this sweet taco recipe is perfect for parties or a special treat.
Ingredients
- 6 small flour tortillas
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
- 1 cup fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a small bowl, mix the granulated sugar and ground cinnamon. Brush each flour tortilla with melted butter, then coat evenly with the cinnamon sugar mixture. Drape the tortillas over the oven rack to form a taco shape.
- Step 2: Bake the tortillas for 8–10 minutes until crisp. Remove from oven and let them cool completely to maintain their shape and crunch.
- Step 3: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy filling.
- Step 4: In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Simmer over medium heat until the strawberries release their juice. Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat and let cool completely.
- Step 5: Pipe or spoon the cheesecake filling into each cooled taco shell. Top generously with the cooled strawberry sauce. Serve immediately to enjoy the contrast of crunchy shells and creamy filling.
Tips & Variations
- For extra flavor, add a splash of strawberry or raspberry extract into the cheesecake filling.
- Try using gluten-free tortillas for a gluten-free dessert option.
- Substitute strawberries with other berries like blueberries or raspberries for variety.
- Chill the filled tacos briefly before serving to allow flavors to meld and filling to firm up slightly.
Storage
Store the filled tacos in an airtight container in the refrigerator for up to 2 days. The shells may lose their crispness over time. For best texture, assemble the tacos just before serving. Reheat the shells briefly in the oven if they become soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the taco shells ahead of time?
Yes, you can make the shells a day ahead. Store them in an airtight container once cooled to keep them crisp.
Is it necessary to chill the cheesecake filling?
Chilling is not required but can help the filling firm up and make it easier to pipe or scoop into the shells.
PrintStrawberry Cheesecake Dessert Tacos – Best Sweet Taco Recipe
These Strawberry Cheesecake Dessert Tacos offer a delightful twist on traditional tacos by combining crispy cinnamon-sugar coated flour tortilla shells with a creamy cheesecake filling and fresh strawberry topping. Perfect for a sweet treat or festive dessert, these tacos deliver a satisfying crunch paired with a rich, fruity creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 dessert tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (cornstarch slurry)
Instructions
- Make the Shells: Preheat your oven to 375°F (190°C). In a small bowl, combine the granulated sugar and ground cinnamon. Brush each flour tortilla lightly with melted butter, then coat it on both sides with the cinnamon-sugar mixture. Drape the coated tortillas over the oven rack or a baking rack so they keep a taco shape while baking. Bake for 8 to 10 minutes until the shells become crisp and golden. Remove and allow to cool completely to harden before filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and light. Transfer the filling into a piping bag for easy assembly. Chill if needed to firm up.
- Make the Strawberry Sauce: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Let the mixture simmer gently until the strawberries release their juices and the mixture becomes saucy. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens to desired consistency. Remove from heat and let cool completely before using.
- Assemble the Tacos: Carefully pipe the cheesecake filling into each cooled taco shell, filling them generously but without overfilling to avoid breaking the shells. Top each filled taco with a spoonful of the thickened strawberry sauce. Serve immediately to enjoy the contrast of crunchy shells and creamy, fruity filling.
Notes
- Allow taco shells to cool completely before filling to keep them crisp.
- You can prepare the strawberry topping in advance and refrigerate until ready to use.
- Use fresh strawberries for best flavor, but frozen also work well if thawed first.
- For a decorative touch, sprinkle extra cinnamon sugar on top before serving.
- Leftover shells are best eaten the same day as they can become soft over time.
Keywords: Strawberry cheesecake tacos, sweet taco recipe, dessert tacos, cinnamon sugar tortillas, cheesecake filling, strawberry sauce dessert
