Ingredients
Scale
- 6 small flour tortillas
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
- 1 cup fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat the oven to 375°F (190°C). In a bowl, mix granulated sugar and ground cinnamon.
- Brush each tortilla with melted butter on both sides and coat in the cinnamon-sugar mixture.
- Shape tortillas over an oven rack or baking sheet and bake for 8–10 minutes until crisp. Allow to cool.
- Beat cream cheese with powdered sugar and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- In a saucepan, combine chopped strawberries, granulated sugar, and lemon juice; simmer for about 5 minutes. Add cornstarch slurry to thicken and cool.
- Pipe cheesecake filling into taco shells and top with strawberry sauce. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco (85g)
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg