•INGREDIENTS:
For the Tacos:
8 small flour tortillas (4-6 inches in diameter)
1/2 cup granulated sugar
2 tsp ground cinnamon
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup heavy whipping cream
For the Strawberry Topping:
1 pint fresh strawberries, diced
2 tbsp granulated sugar (optional, for macerating the strawberries)
For Garnish:
Extra strawberries
Whipped cream
Chocolate or caramel drizzle (optional)
•INSTRUCTIONS:
1. Prepare the Taco Shells:
Preheat your oven to 375°F (190°C).
In a small bowl, mix the granulated sugar and ground cinnamon together.
Brush both sides of each tortilla with melted butter, then coat them in the cinnamon-sugar mixture.
Drape the tortillas over the bars of your oven rack to form a taco shape or place them in a taco holder.
Bake for 8-10 minutes until they are crispy and golden. Remove them from the oven and allow them to cool completely.
2. Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
3. Prepare the Strawberries:
If desired, toss the diced strawberries with the granulated sugar to macerate them, making them juicier and sweeter. Let sit for about 10 minutes.
4. Assemble the Tacos:
Fill each taco shell with the cheesecake filling using a spoon or piping bag.
Top with the diced strawberries.