Description
A fun and delicious dessert twist! Crispy taco shells coated in cinnamon-sugar crumbs, filled with creamy cheesecake filling, and topped with juicy strawberries.
Ingredients
Scale
- 6–8 small flour tortillas
- ¼ cup unsalted butter, melted
- ½ cup graham cracker crumbs (or digestive biscuit crumbs)
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1½ cups fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Brush tortillas with melted butter. Mix graham cracker crumbs, sugar, and cinnamon together in a bowl. Coat each tortilla in the mixture.
- Flip a muffin tin upside down, fold tortillas in half, and place them between the muffin cups to form taco shapes.
- Bake 10–12 minutes, until golden and crisp. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture until light and fluffy.
- In a small bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes to release juices.
- Pipe or spoon cheesecake filling into each cooled taco shell.
- Top generously with strawberries and drizzle with extra juices.
Notes
- Ensure the taco shells are completely cooled before filling them.
- For a fun variation, try adding other fruits like blueberries or raspberries.
- These tacos are best served fresh but can be prepared in advance; just assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg