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 your oven to 350°F (175°C). Brush each tortilla lightly with melted butter and coat with a mixture of granulated sugar and cinnamon.
- Bake the coated tortillas for about 10 minutes until they are golden brown and crispy; they should emit a fragrant aroma.
- In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. The mixture should look fluffy and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until well combined and airy.
- In a saucepan over medium heat, combine chopped strawberries, granulated sugar, lemon juice, and cornstarch slurry. Cook while stirring until thickened, around five minutes; it should bubble gently.
- Once cooled slightly, fill each taco shell with the cheesecake filling using a spoon or piping bag. Top generously with warm strawberry sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco (100g)
- Calories: 275
- Sugar: 16g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg