Description
Delight in these irresistible Strawberry Cheesecake Tacos featuring crispy cinnamon-sugar coated tortillas filled with a smooth, creamy cheesecake mixture and topped with fresh, juicy strawberries. A perfect blend of crunchy, sweet, and tangy flavors makes this dessert a crowd-pleaser ideal for any occasion.
Ingredients
Scale
Taco Shells
- 6 small flour tortillas
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- Oil for frying (about 2 cups, vegetable or canola oil recommended)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Strawberry Topping
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Garnish
- Whipped cream
- Extra strawberries for topping
Instructions
- Prepare the Taco Shells: In a bowl, mix the granulated sugar and ground cinnamon thoroughly. Set the mixture aside for coating later.
- Heat the Oil: Pour oil into a deep pan and heat it over medium heat until it reaches a frying temperature (around 350°F or until a small piece of tortilla bubbles and rises).
- Fry the Tortillas: Using tongs, carefully fold each tortilla in half to form a taco shape. Fry each one in the hot oil for 2-3 minutes, turning as needed until they are golden brown and crispy.
- Coat with Cinnamon Sugar: Immediately after frying, remove the tortillas and coat them thoroughly with the cinnamon-sugar mixture while still warm. Place them on a wire rack to cool and crisp up.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using an electric mixer.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light and fluffy texture.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a smooth cheesecake filling.
- Prepare Strawberry Topping: In a small bowl, mix diced strawberries with granulated sugar and lemon juice. Let the mixture sit for 5-10 minutes to release natural juices and enhance flavor.
- Assemble the Tacos: Using a piping bag or spoon, fill each cinnamon-sugar coated taco shell generously with the cheesecake filling.
- Add Strawberry Topping: Spoon the prepared strawberry mixture over the cheesecake filling in each taco shell.
- Garnish: Add whipped cream and extra fresh strawberries on top for an elegant and delicious presentation.
- Serve Immediately: Serve the Strawberry Cheesecake Tacos fresh to enjoy the perfect balance of crispiness and creamy sweetness.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Use small flour tortillas to achieve the perfect taco size and shape for this dessert.
- Frying oil should be hot enough to crisp the tortillas quickly without absorbing excess oil.
- For best results, assemble tacos just before serving to maintain crispness.
- Leftover filling and topping can be refrigerated separately for up to 2 days.
- This dessert can be customized by adding other fresh fruits or flavored extracts to the filling.
