Description
Creamy strawberry cheesecake dessert tacos merge classic Mexican street food with delightful American sweet charm. Sweet crisp shells cradle luscious cream cheese and fresh strawberry filling, offering you a playful culinary adventure that delights every single bite.
Ingredients
Scale
Main Ingredients:
- 6 small flour tortillas
- 8 ounces (226 grams) cream cheese, softened
- 1 cup fresh or frozen strawberries, chopped
Sweeteners and Spices:
- 0.5 cup (100 grams) granulated sugar
- 0.5 cup (60 grams) powdered sugar
- 1 tablespoon ground cinnamon
- 0.25 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
Additional Ingredients:
- 0.5 cup (113 grams) unsalted butter, melted
- 0.5 cup (120 milliliters) heavy whipping cream
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Craft the taco shells by preheating the oven to 375F (190C). Blend sugar and cinnamon in a small mixing vessel. Apply melted butter generously on both sides of each tortilla, then lavishly dust with the aromatic cinnamon-sugar blend.
- Carefully drape the buttered tortillas over a baking rack’s edge to create a distinctive taco silhouette. Position the rack atop a baking sheet for stable support. Bake for 8-10 minutes until the shells transform into crisp, golden vessels. Allow complete cooling before proceeding.
- Prepare the creamy filling by whipping cream cheese, powdered sugar, and vanilla extract until achieving a velvety smooth consistency. In a separate bowl, whip heavy cream until it forms elegant, sturdy peaks.
- Delicately fold the whipped cream into the cream cheese mixture, creating a light, airy filling. Transfer the luxurious mixture to a piping bag and refrigerate to maintain its pristine texture.
- Construct the strawberry compote by combining fresh strawberries, sugar, and a splash of lemon juice in a saucepan. Simmer over medium heat, encouraging the berries to release their vibrant juices.
- Introduce a cornstarch slurry to the simmering mixture, stirring until the sauce thickens and develops a glossy appearance. Remove from heat and allow to cool completely.
- Assemble the dessert by piping the chilled cheesecake filling into the crisp taco shells with precision. Crown each taco with a generous spoonful of the cooled strawberry compote.
- Serve immediately to preserve the perfect contrast between crisp shell, creamy filling, and fruity topping. Indulge in these whimsical dessert tacos while they’re at peak deliciousness.
Notes
- Use corn tortillas for a more authentic taco texture and extra crispiness when baking.
- Replace wheat tortillas with gluten-free tortillas to make the dessert suitable for those with gluten sensitivities.
- Prepare taco shells and filling separately up to a day in advance, assembling just before serving to maintain crispness.
- Try different fruits like raspberries or peaches for the topping to create unique flavor combinations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg