Description
Crispy cinnamon sugar taco shells filled with fluffy cheesecake filling and topped with fresh berries for a playful and nostalgic dessert everyone loves.
Ingredients
Scale
- 6 small flour tortillas
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup sliced strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 tablespoon powdered sugar for garnish
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix granulated sugar and cinnamon in a shallow bowl.
- Brush tortillas with melted butter and coat both sides in the cinnamon sugar mixture.
- Fold tortillas gently and place between the bars of an upside-down muffin tin or oven rack to form taco shapes.
- Bake for 8 to 10 minutes until golden and crisp. Cool completely.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Pipe or spoon cheesecake filling into cooled taco shells.
- Top with strawberries, blueberries, and raspberries.
- Dust lightly with powdered sugar and serve immediately.
Notes
- Assemble just before serving for the crispiest shells.
- Dry berries well before topping the tacos.
- The cheesecake filling can be made up to 2 days ahead.
- Store leftover filling separately in the refrigerator.
Nutrition
- Serving Size: 1 taco
- Calories: 340
- Sugar: 21g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: fruity cheesecake tacos, vintage dessert tacos, berry cheesecake tacos, cheesecake taco recipe, crispy dessert tacos