Description
Crispy cinnamon sugar taco shells filled with fluffy cheesecake filling, fresh strawberries, and crunchy graham cracker crumbs for a fun and irresistible dessert.
Ingredients
Scale
- 6 small flour tortillas
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup graham cracker crumbs
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix granulated sugar and cinnamon in a small bowl.
- Brush tortillas with melted butter and coat lightly with cinnamon sugar mixture.
- Fold tortillas carefully and place between oven rack bars or over an upside down muffin tin to hold taco shape.
- Bake for 8 to 10 minutes until crisp and golden.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream until stiff peaks form, then fold gently into the cream cheese mixture.
- Allow taco shells to cool completely.
- Fill taco shells with cheesecake mixture using a spoon or piping bag.
- Top with sliced strawberries and sprinkle with graham cracker crumbs before serving.
Notes
- Chill the filling before assembling for thicker texture.
- Assemble right before serving to keep shells crispy.
- Pat strawberries dry before adding to prevent sogginess.
- Store leftover filling separately in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg