Ingredients
Scale
- 12 small flour tortillas (taco size)
- 1/4 cup unsalted butter, melted (or neutral oil for frying)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 tablespoon lemon juice (optional, for strawberries)
- Optional: Whipped cream or extra fresh mint for garnish
Instructions
- Prepare the strawberry topping: In a small bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and the optional lemon juice. Gently toss and set aside to macerate while you prepare the other components. This allows the strawberries to release their juices and create a syrupy topping.
- Make the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Gradually add the heavy cream, continuing to beat until the mixture is light, fluffy, and holds soft peaks. Do not overmix.
- Prepare the cinnamon-sugar coating: In a small shallow dish, whisk together 1/4 cup granulated sugar and 1 teaspoon of ground cinnamon. Set aside.
- Shape and crisp the tortillas: Lightly brush both sides of each flour tortilla with melted butter (or oil). You can either shallow fry or bake. For frying: Heat about 1/2 inch of oil in a skillet over medium heat. Fry tortillas one at a time, folding them gently in half with tongs to create a taco shape as they cook, for about 30 seconds to 1 minute per side, until golden brown and crispy. For baking: Drape tortillas over the bars of an oven rack or place them in a taco holder (preheated to 375°F/190°C) and bake for 8-10 minutes, or until crisp and golden.
- Coat the taco shells: Immediately after removing the hot tortillas from the pan or oven, carefully dip or sprinkle them generously with the cinnamon-sugar mixture, ensuring both sides are coated. Place them on a wire rack to cool completely. They will become even crispier as they cool.
- Assemble the tacos: Once the cinnamon-sugar shells are cool, fill each one with a generous dollop of the cheesecake filling. Top with the macerated strawberries. Garnish with a dollop of whipped cream or a fresh mint sprig if desired.
- Serve immediately and enjoy the delightful fusion of flavors and textures!
Notes
For a less messy eating experience, consider piping the cheesecake filling into the shells using a pastry bag. You can also make the cheesecake filling and strawberry topping ahead of time and store them in the refrigerator. Assemble just before serving to maintain the crispness of the taco shells. Experiment with other berry toppings like blueberries or raspberries for variety!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying & No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg