Strawberry Cheesecake Tacos Recipe
Strawberry Cheesecake Tacos combine the crispiness of a cinnamon sugar taco shell with the creamy richness of a cheesecake filling, topped with a fresh strawberry compote. These dessert tacos offer a fun twist on classic cheesecake, perfect for parties and special occasions.
Servings 8 Tacos
Calories 320kcal
Cost $10-$12
Equipment
- Medium mixing bowl
- Hand or stand mixer
- Baking sheet
- Muffin tin (for shaping taco shells)
- Small saucepan
- Pastry brush
- Knife
- Cutting board
Ingredients
For the Taco Shells:
- 8 small Flour tortillas
- 1 cup Granulated sugar
- 1 tbsp Ground cinnamon
- 1/2 cup Unsalted butter melted
For the Cheesecake Filling:
- 1 cup Cream cheese softened
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream
For the Strawberry Topping:
- 2 cups Fresh strawberries hulled and chopped
- 1/4 cup Granulated sugar
- 1 tbsp Lemon juice
Instructions
Step 1: Prepare the Taco Shells
- Preheat your oven to 375°F (190°C).
- In a bowl, mix granulated sugar and cinnamon together.
- Brush both sides of each tortilla with melted butter.
- Dip each tortilla into the cinnamon sugar mixture, coating evenly.
- Flip a muffin tin upside down and drape tortillas between the cups to create a taco shell shape.
- Bake for 8-10 minutes until golden brown and crisp. Remove and allow to cool for 5 minutes.
Step 2: Make the Cheesecake Filling
- In a medium 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.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Chill the filling for at least 10 minutes while you prepare the strawberries.
Step 3: Prepare the Strawberry Topping
- In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice.
- Cook for 5-7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly.
- Remove from heat and let the topping cool to room temperature.
Step 4: Assemble the Strawberry Cheesecake Tacos
- Fill a piping bag or spoon the cheesecake filling into the cooled taco shells.
- Generously top each filled taco with the cooled strawberry topping.
- Optional: Garnish with a dusting of powdered sugar or a drizzle of chocolate sauce for extra flair.
Notes
- Tortilla Type: Use small flour tortillas for the perfect shell size. Corn tortillas are not recommended for this recipe.
- Filling Consistency: Ensure the cream cheese is softened for a smooth filling.
- Make Ahead: You can prepare the taco shells and filling a day in advance. Store the shells in an airtight container and the filling in the fridge.
- Substitutions:
- Replace strawberries with raspberries or mixed berries for variety.
- Try mascarpone instead of cream cheese for a richer taste.
- Vegan Option: Use dairy-free cream cheese and coconut whipped cream.
- Storage: Best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.