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
- Preheat oven to 375°F (190°C).
- Cut tortillas into smaller circles if desired.
- Brush both sides with melted butter.
- Mix cinnamon and sugar together, then sprinkle over tortillas.
- Fold tortillas gently into taco shapes and place between oven rack bars or in a muffin tin to hold shape.
- Bake for 8–10 minutes until golden and crisp.
- Cool completely.
Prepare the Strawberry Topping
- Toss strawberries with sugar and lemon juice.
- Let sit for 10–15 minutes until juicy.
Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
Assemble
- Pipe or spoon cheesecake filling into cooled taco shells.
- Top with strawberries.
- 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.
