Get ready to wow your taste buds with these irresistible Strawberry Cheesecake Dessert Tacos! This delightful treat combines the crispy, cinnamon-sugar coated shell of a dessert taco with the creamy indulgence of classic cheesecake and the sweet-tart pop of fresh strawberries. It’s the perfect balance of textures and flavors that will have everyone asking for seconds.
These dessert tacos are my go-to when I want to impress guests without spending hours in the kitchen. The combination of warm, crispy shells and cool, creamy filling creates a magical contrast that elevates this simple dessert to something truly special. Plus, they’re just so fun to eat!
Why You’ll Love This
- Quick to prepare – ready in just 45 minutes from start to finish
- Perfect balance of textures – crispy shells with creamy filling and juicy berries
- Customizable – easily adapt with different fruits or toppings
- Kid-friendly and fun to assemble – great for family dessert night
- Impressive presentation with minimal effort – looks fancy but is actually simple
Ingredients
- 6 small flour tortillas
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
- 1 cup fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat your oven to 375°F (190°C). In a small bowl, mix the sugar and cinnamon. Brush both sides of each tortilla with melted butter, then coat with the cinnamon-sugar mixture. Fold each tortilla in half and place them over the edge of a baking rack to form a taco shape. Place the rack on a baking sheet. Bake for 8–10 minutes, or until crispy. Let cool completely.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Transfer to a piping bag and refrigerate until ready to use.
- In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let cool.
- Pipe the cheesecake filling into each taco shell. Spoon the cooled strawberry topping over the filling.
- Serve immediately and enjoy these fun, crispy, and creamy dessert tacos!
Tips & Variations
- For extra crunch, you can add crushed graham crackers to the cinnamon-sugar coating.
- Try different berries or a mix of berries for variety – blueberries, raspberries, or blackberries all work beautifully.
- Make the shells and filling ahead of time, but assemble just before serving to keep the shells crispy.
- For a chocolate twist, add mini chocolate chips to the cream cheese filling or drizzle with chocolate sauce.
- Use a muffin tin turned upside down to shape the taco shells if you don’t have a specialized holder.
- For a lighter version, use Neufchâtel cheese instead of cream cheese and Greek yogurt instead of whipped cream.
Serving Suggestions
These Strawberry Cheesecake Dessert Tacos are perfect on their own, but they really shine when served as part of a dessert spread. Try pairing them with a scoop of vanilla ice cream on the side, or create a dessert taco bar where guests can customize their own with various toppings like chocolate sauce, caramel, different fruits, and sprinkles.
For a special brunch, serve these alongside coffee or mimosas. They also make a delightful ending to a Mexican-inspired meal, providing a creative twist on traditional desserts.
Notes
- The taco shells can be stored in an airtight container for up to 2 days, but they’re best when fresh.
- If your cream cheese isn’t soft enough, you’ll get lumps in your filling. Make sure it’s at room temperature before mixing.
- Watch the shells carefully while baking – they can go from perfectly golden to burnt quickly.
- These are best eaten with a plate underneath – they can get deliciously messy!
FAQs
Can I make these gluten-free?
Yes! Simply substitute the flour tortillas with your favorite gluten-free tortillas. The rest of the recipe remains the same.
How do I keep the taco shells crispy if I need to make them in advance?
Store the baked shells in an airtight container with a paper towel to absorb moisture. Recrisp them in a 350°F oven for 2-3 minutes before filling.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well first to avoid making your filling watery. Pat them dry with paper towels before mixing with the jam.
What can I use if I don’t have strawberry jam?
Honey, agave nectar, or even a sprinkle of sugar works well to macerate the strawberries. You could also use another flavor of jam that complements strawberries, like raspberry.
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