Strawberry 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
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 (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
