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strawberry cheescake

Strawberry Cheesecake Tacos

Crispy golden taco shells coated in sweet cinnamon sugar and filled with a rich, creamy cheesecake filling, then topped with fresh strawberries. These fun dessert tacos are perfect for parties, holidays, or anytime you want an impressive no-fry treat!
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Prep Time 20 minutes
Cook Time 10 minutes
30 minutes
Course: Dessert
Cuisine: Américaine
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Taco Shells:
  • 8 small flour tortillas street taco size
  • 3 tbsp unsalted butter melted
  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • For the Cheesecake Filling:
  • 8 oz 225 g cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
  • For the Strawberry Topping:
  • 1 ½ cups fresh strawberries diced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice optional

Equipment

  • Mixing bowls (2–3)
  • Electric hand mixer or stand mixer
  • Whisk
  • Spatula
  • Baking sheet (or oven rack)
  • Parchment paper (optional)
  • 4–5 inch round cutter (optional)
  • Measuring cups & spoons
  • Piping bag (optional, for clean filling)

Method
 

  1. Step 1: Prepare the Taco Shells
  2. Preheat oven to 375°F (190°C).
  3. Use a 4–5 inch round cutter to trim tortillas (if needed).
  4. Brush both sides of each tortilla with melted butter.
  5. Mix sugar and cinnamon in a bowl.
  6. Coat both sides of tortillas in cinnamon sugar.
  7. Drape tortillas over two bars of an oven rack (or use a muffin tin upside down) to create a taco shape.
  8. Bake for 8–10 minutes until golden and crispy.
  9. Cool completely — shells will crisp more as they cool.
  10. Step 2: Make the Cheesecake Filling
  11. In a large bowl, beat softened cream cheese until smooth.
  12. Add powdered sugar and vanilla; mix until creamy.
  13. In a separate bowl, whip heavy cream to stiff peaks.
  14. Gently fold whipped cream into cream cheese mixture.
  15. Chill for 20–30 minutes for best texture.
  16. Step 3: Prepare the Strawberries
  17. Mix diced strawberries with sugar and lemon juice.
  18. Let sit for 10–15 minutes to release juices.
  19. Step 4: Assemble
  20. Pipe or spoon cheesecake filling into cooled taco shells.
  21. Top with sweetened strawberries.
  22. Serve immediately or refrigerate up to 2 hours before serving.

Notes

  • Taco shells will crisp more as they cool — don’t overbake.
  • Make sure cream cheese is fully softened to avoid lumps.
  • Chill the filling for at least 20–30 minutes for the best piping texture.
  • Assemble tacos just before serving to prevent shells from softening.
  • Strawberries can be replaced with blueberries, raspberries, peaches, or cherry pie filling.
  • For extra crunch, brush tortillas with butter twice before coating in cinnamon sugar.
  • Store filling separately in the refrigerator for up to 3 days.