MINI STRAWBERRY CHEESECAKE TACOS 😋🥰👇

Crunchy cinnamon-sugar taco shells filled with creamy cheesecake filling and fresh strawberries — fun, bite-sized dessert tacos perfect for parties.

Ingredients

Taco Shells

• 6 small flour tortillas
• 2 tbsp melted butter
• ¼ cup granulated sugar
• 1 tsp cinnamon

Cheesecake Filling

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Strawberry Topping

• 1½ cups diced strawberries
• 2 tbsp sugar
• 1 tsp lemon juice

Instructions

Make the Taco Shells

1. Preheat oven to 375°F (190°C).
2. Cut tortillas into smaller circles if desired.
3. Brush both sides with melted butter.
4. Mix cinnamon and sugar together, then sprinkle over tortillas.
5. Fold tortillas gently into taco shapes and place between oven rack bars or in a muffin tin to hold shape.
6. Bake for 8–10 minutes until golden and crisp.
7. Cool completely.

Prepare the Strawberry Topping

1. Toss strawberries with sugar and lemon juice.
2. Let sit for 10–15 minutes until juicy.

Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla.
3. In another bowl, whip heavy cream until stiff peaks form.
4. Fold whipped cream into cream cheese mixture.

Assemble

1. Pipe or spoon cheesecake filling into cooled taco shells.
2. Top with strawberries.
3. Serve immediately for maximum crunch.

Optional Garnishes

• Graham cracker crumbs
• White chocolate drizzle
• Mint leaves
• Crushed freeze-dried strawberries

Tips

• Fill tacos just before serving to keep shells crisp.
• Chill the filling for easier piping.
• You can swap strawberries for blueberries, peaches, or cherries.