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Feel Good Foodie

Strawberry Cheesecake Dessert Tacos

Crisp cinnamon-sugar tortilla shells filled with whipped cheesecake and piled high with juicy macerated strawberries. They come together fast and taste like strawberry cheesecake you can eat with your hands.

⏱ 9 min12 mini tacosdessertno-bake fillingstrawberrycheesecaketacos

Ingredients

For the taco shells

  • 12mini tortillas
  • 1/4 cupgranulated sugar
  • 1 teaspoonground cinnamon
  • —avocado oil spray

For the cheesecake filling

  • 6 ouncescream cheese · softened
  • 1/4 cuppowdered sugar
  • 1/4 cupheavy cream
  • 1/2 teaspoonvanilla extract

For the topping

  • 1 cupstrawberries · chopped
  • 1/4 cupgranulated sugar

Steps

  1. 1

    In a shallow bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon. Set aside.

  2. 2

    Preheat the oven to 375°F.

  3. 3

    Lightly spray both sides of each mini tortilla with avocado oil, then coat each one in the cinnamon sugar mixture.

  4. 4

    Drape the tortillas over the bars of an upside-down muffin tin or a taco rack to create a taco shape.

  5. 5

    Bake for 7-9 minutes, until golden and crisp, then let cool completely.

  6. 6

    In a medium bowl, beat the cream cheese with an electric mixer until smooth.

  7. 7

    Add the powdered sugar, heavy cream, and vanilla, and beat until light and fluffy, about 1-2 minutes.

  8. 8

    In a small bowl, combine the chopped strawberries with 1/2 tablespoon sugar. Stir and let sit for 5-10 minutes to macerate.

  9. 9

    Pipe or spoon the cheesecake filling into each cooled taco shell.

  10. 10

    Top with the sweetened strawberries and serve immediately.

Creator's notes

The topping section lists 1/4 cup granulated sugar, but the instructions call for only 1/2 tablespoon to macerate the strawberries.

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