Easy Strawberry Cheesecake Tacos
These strawberry cheesecake tacos turn a classic dessert into a fun handheld treat. They are simple to make and sure to impress everyone.
Equipment
- muffin pan
- piping bag
Ingredients
For The Taco Shells
- 8 small Flour Tortillas
- 3 tbsp Unsalted Butter, Melted
- 1/3 cup Granulated Sugar
- 1 tsp Ground Cinnamon
For The Filling
- 8 oz Cream Cheese, Softened
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream, Cold
For The Topping
- 1 1/2 cups Strawberries, Diced
- 2 tbsp Strawberry Preserves
- 1 tsp Lemon Juice
Instructions
- Preheat the oven to 375°F. Brush both sides of the flour tortillas with melted butter, then coat them evenly with the cinnamon sugar.
- Turn a muffin pan upside down and gently fold each tortilla between two muffin cups to form a taco shape. Bake for 8 to 10 minutes until crisp and lightly golden, then cool completely.
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the cold heavy cream until firm peaks form. Fold the whipped cream into the cream cheese mixture until evenly combined.
- Stir the strawberries with the strawberry preserves and lemon juice. Let the mixture stand for 5 minutes to become glossy and juicy.
- Spoon or pipe the cheesecake filling into the cooled taco shells. Top with the strawberry mixture and serve immediately.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 33gProtein: 5gFat: 24g