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Strawberry Cheesecake Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 69 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

Strawberry Cheesecake Tacos are a delightful dessert combining crispy cinnamon-sugar-coated taco shells with a rich and creamy cheesecake filling, topped with fresh macerated strawberries and whipped cream. Perfect for a quick and impressive treat, these tacos offer a unique twist on traditional cheesecake that’s sure to please your sweet tooth.

Ingredients

Scale

Taco Shells

  • 6 small flour tortillas
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • Oil for frying (about 2 cups, enough for deep frying)

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

Strawberry Topping

  • 1 cup fresh strawberries, diced
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Garnish

  • Whipped cream
  • Extra strawberries for topping

Instructions

  1. Prepare the Taco Shells: In a bowl, mix the granulated sugar and ground cinnamon thoroughly and set aside the cinnamon-sugar mixture for coating later.
  2. Heat the Oil: Pour oil into a deep pan and heat it over medium heat until hot enough for frying (around 350°F or 175°C).
  3. Fry the Tortillas: Using tongs, carefully fold each flour tortilla in half and gently place it in the hot oil. Fry each folded tortilla for 2-3 minutes or until golden brown and crispy, turning as needed to ensure even frying.
  4. Coat the Taco Shells: Remove the fried tortillas from the oil and immediately toss or brush them on both sides with the cinnamon-sugar mixture. Place the coated shells on a wire rack to cool and set their shape.
  5. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, free of lumps.
  6. Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
  7. Combine Filling and Cream: Gently fold the whipped cream into the cream cheese mixture with a spatula, mixing carefully to keep the airiness and achieve a light, fluffy filling.
  8. Prepare Strawberry Topping: In a small bowl, combine the diced fresh strawberries with granulated sugar and lemon juice. Mix well and let it sit for 5-10 minutes to macerate and release natural juices.
  9. Assemble the Tacos: Using a piping bag or spoon, fill each cooled taco shell with the fluffy cheesecake filling generously.
  10. Add Strawberry Topping: Spoon the marinated strawberry topping over the cheesecake filling in each taco shell.
  11. Garnish: Add a dollop of whipped cream and extra fresh strawberries on top of each taco for an appealing finish.
  12. Serve: Serve immediately to enjoy the perfect combination of crunchy shells and creamy, fruity filling.

Notes

  • For best results, use cold heavy cream for whipping to achieve stiff peaks easily.
  • If preferred, substitute flour tortillas with gluten-free tortillas to make it gluten free.
  • Be careful when frying to avoid oil splatters; use tongs for safety.
  • The taco shells can be made a few hours ahead and stored at room temperature in an airtight container to retain crispiness.
  • Fresh ripe strawberries work best for topping; slightly underripe ones may taste tart.

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Find it online: https://peruvianfoodrecipes.com/strawberry-cheesecake-tacos-recipe/