Description
Delight in these Strawberry Cheesecake Tacos, a unique and indulgent dessert featuring crispy cinnamon-sugar fried tortilla shells filled with smooth, creamy cheesecake and a fresh, sweet strawberry topping. Perfect for a fun twist on traditional cheesecake, these handheld treats combine the crunch of fried tortillas with the lusciousness of whipped cream and cream cheese filling, balanced by juicy strawberries and a hint of strawberry jam.
Ingredients
Scale
Taco Shells
- 6 small flour tortillas
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Vegetable oil for frying (about 1 inch deep)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Strawberry Topping
- 1 1/2 cups diced fresh strawberries
- 1/4 cup granulated sugar
- 2 tablespoons strawberry jam
Instructions
- Prepare Cinnamon Sugar: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon thoroughly. This mixture will coat the taco shells for a sweet, flavorful crust.
- Fry Taco Shells: Heat about 1 inch of vegetable oil in a deep skillet over medium heat until shimmering. Fry each flour tortilla individually for 1–2 minutes per side, using tongs to carefully shape them into taco shells while frying. Once golden brown and crispy, immediately remove and roll each shell in the prepared cinnamon sugar mixture to coat. Set aside on paper towels to cool and drain excess oil.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airy texture, resulting in a light, fluffy cheesecake filling.
- Prepare Strawberry Mixture: In another bowl, toss the diced strawberries with the remaining 1/4 cup granulated sugar and 2 tablespoons strawberry jam until the fruit is evenly coated and slightly macerated, releasing natural juices for flavor.
- Assemble Tacos: Spoon generous amounts of the cheesecake filling into each cinnamon sugar-coated taco shell. Then top each with the strawberry mixture to balance creamy sweetness with fresh fruit tang. Serve the desserts immediately to maintain the crunchy taco shells and fresh toppings.
Notes
- For a lighter taco shell, you can bake the tortillas shaped in a muffin tin instead of frying.
- Try topping the assembled tacos with crushed graham crackers for added texture.
- Drizzle melted chocolate over the tacos as an extra decadent topping.
