Description
These Dessert Tacos are a delightful sweet twist on the classic taco, featuring crispy cinnamon sugar-coated flour tortillas filled with a creamy cheesecake filling and topped with a fresh strawberry sauce. Perfect for a light and impressive dessert that combines crunch, creaminess, and fruity sweetness in every bite.
Ingredients
Taco Shells:
- 6 small flour tortillas
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
Strawberry Topping:
- 1 cup fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Make the Shells: Preheat the oven to 375°F. Combine the granulated sugar and ground cinnamon in a bowl. Brush each flour tortilla evenly with melted butter, then coat them thoroughly with the cinnamon sugar mixture. Drape the coated tortillas over the oven rack so they hang in a taco shape and bake for 8 to 10 minutes until they become crisp and golden. Remove and allow them to cool completely before filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth. Transfer the filling into a piping bag for easy assembly. Chill if needed to maintain firmness.
- Make the Strawberry Sauce: In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture begins to simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and continue stirring until the sauce thickens slightly. Remove from heat and let the sauce cool completely before using.
- Assemble the Tacos: Carefully pipe the cheesecake filling into each cooled taco shell, filling them generously but gently to avoid breaking the shells. Spoon or drizzle the cooled strawberry sauce over the filled tacos. Serve immediately to enjoy the perfect crispness of the shells combined with creamy and fruity toppings.
Notes
- For best results, use small flour tortillas to achieve a perfect taco shape and crisp texture.
- You can substitute fresh strawberries with frozen ones; just thaw and drain excess water before cooking.
- Chill the assembled tacos briefly if you want the filling to be extra firm, but serve soon after to maintain crispiness of shells.
- The cinnamon sugar coating can be adjusted to taste by varying sugar or cinnamon ratios.
- These dessert tacos are best eaten fresh to enjoy the contrast between crunchy shells and creamy filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American