Strawberry Cheesecake Tacos
Have you ever tasted strawberry cheesecake? Well, these strawberry cheesecake tacos are a fun spin on that classic! Enjoy a strawberry cheesecake in a fun, handheld sweet taco.
These are fun to make and a great dessert to serve any time of the year since you can use frozen strawberries!
Ingredients
- small flour tortillas
- butter
- sugar
- cream cheese
- heavy cream
- powdered sugar
- vanilla extract
- strawberries
- corn starch
Making Sweet Taco Shells
Turn a muffin tin upside down and spray the bottom side of a muffin tin pan. Melt butter and place it into a deep plate or a pie tin. Pour sugar onto a plate. Dip a tortilla into the melted butter and coat both sides. Then dip into the sugar, coating both sides.
Place the tortilla shell in the bottom of the muffin tin, between the muffin cups, to create the taco shell shape. Bake in the oven until golden brown.
Cream Cheese Filling
In a mixing bowl, add the softened cream cheese. Mix for a minute before adding the powdered sugar, heavy whipping cream, and vanilla extract to the mixture. Mix until smooth and creamy.
Strawberry Topping
This homemade strawberry sauce is super easy to make. Add the strawberries, cornstarch, and sugar to a saucepan and heat over low heat. You can use either fresh or frozen strawberries to make a delicious sauce to go on top of the mini strawberry cheesecake taco. Stir frequently as it simmers, until the strawberries soften and they start to release their juice.
Assembling Tacos
Take a sweet taco shell and spoon some of the cheesecake filling into the base of the shell. If you prefer, you could use a piping bag to add the filing.
Then spoon the strawberries on top of the cheesecake dessert tacos. Now you’ve for a fun twist on the usual cheesecake! I’m sure it will soon become your new favorite dessert.
Strawberry Cheesecake Tacos
Equipment
- muffin pan
Ingredients
Taco Shells
- 8 tortillas street taco size (small)
- ¼ cup butter
- ¼ cup sugar
Cream Cheese Filling
- 4 ounces cream cheese softened
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Strawberry Topping
- 2 cups strawberries fresh or frozen
- 3 tbsp sugar
- 1 tbsp corn starch
Instructions
Taco Shells
- Spray the bottom of a muffin tin with nonstick spray, liberally.
- Melt butter and pour into a pie tin. Pour sugar into another pie tin or plate.
- Dip tortilla into the melted butter, coating both sides, then dip into sugar coating both sides.
- Place coated tortilla between the muffin tins to help it form a taco shape.
- Repeat with the remainder of the tortillas.
- Bake in a 400° F oven for about 12 minutes.
- After baking let them cool in pan for 5 minutes before removing and placing on a plate to finish cooling.
Cream Cheese Filling
- In a mixing bowl, add the softened cream cheese. Mix on medium speed for a minute.
- Add the heavy cream, powdered sugar, and vanilla.
- Mix until combined and smooth. Place bowl in refrigerator until you are ready to assemble the tacos.
Strawberry Topping
- In a saucepan, add the strawberries, sugar, and corn starch. Turn the burner onto low and stir frequently. With fresh strawberries it will take about 5 minutes for the strawberries to begin softening, frozen will take about 10 minutes.
- Once the strawberries have softened and juices have started to be released, turn off the heat. Allow to cool to room temp or place in fridge until you're ready to assemble tacos.
Assemble
- Take a taco shell and scoop a few tablespoons of the cream cheese filling into the taco shell.
- Spoon a couple tablespoons of the strawberry topping on top.
- Serve and enjoy!