Description
Crispy cinnamon-sugar taco shells filled with smooth cheesecake cream and topped with fresh strawberries and homemade sauce.
Ingredients
8 small flour tortillas
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping
1 ½ cups strawberries, chopped
1 tbsp lemon juice
¼ cup sugar
1 tbsp cornstarch (optional)
2 tbsp water (for slurry)
Butter & cinnamon sugar (for shells)
Instructions
In a skillet, heat oil over medium. Fry tortillas into taco shape until golden. Remove and coat with cinnamon sugar.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
In a saucepan, cook strawberries, lemon juice, and sugar until soft. Add cornstarch slurry for thickness if desired. Let cool.
Fill cooled shells with cheesecake cream. Spoon strawberry sauce on top.
Garnish with graham crumbs or white chocolate drizzle, if desired.
Serve immediately or chill for 20–30 minutes.
Notes
Tortilla shells can be made a day ahead. Store in an airtight container.
Customize with blueberries, chocolate chips, or a drizzle of caramel.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake / Fry
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g