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Strawberry Cheesecake Dessert Tacos +feature image
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5 from 2 votes

Homemade Strawberry Cheesecake Tacos

trawberry cheesecake tacos are the ultimate dessert mashup: a creamy filling encased in dessert taco shells with strawberry topping
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 10 tacos

Equipment

  • Frying Pan
  • Saucepan
  • Hand Mixer

Ingredients

Tacos

  • 10 Flour Tortillas
  • 1 cup white granulated sugar
  • 2 tablespoons cinnamon

Cheesecake Filling

  • 12 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 tablespoons sour cream
  • ⅔ cup heavy cream
  • 6 Strawberries diced small
  • ¼ cup white granulated sugar
  • ¼ cup water
  • ½ teaspoon cornstarch

Instructions

To Make Tortilla Shells

  • Mix the cinnamon and white sugar in a small bowl until evenly distributed. Set it aside until the fried tortillas are done.
  • Add frying oil to a pan and heat the oil to 375 degrees Fahrenheit. After about 10 minutes, the oil should be heated and ready for the mini tortillas.
  • Place a couple of tortillas in the oil at a time, browning each side until golden brown, which will only take about 10 seconds per side.
  • As you remove the tortilla from the oil with tongs, immediately press it in half into a taco shape, holding for 10 seconds outside of the oil so that the taco hardens into shape.
  • Repeat this for all the taco shells and place each fried taco into the cinnamon sugar mixture.
  • Coat all the tacos with cinnamon and sugar by rolling them in the mixture and then transferring them to a serving plate. Voila – churro-flavored crispy tacos!

To Make the Cheesecake Filling

  • You can start making the creamy cheesecake filling while the frying oil is heating up in the pan.
  • Add the cream cheese and powdered sugar to a large mixing bowl. Blend the ingredients with a hand mixer until creamy.
  • Then add the vanilla, lemon juice, and sour cream. Blend again until combined.
  • Lastly, pour the heavy whipping cream and whip quickly until the mixture is light and fluffy.
  • Transfer the cream cheese mixture into a piping bag and set aside.

Assembling Dessert Tacos

  • Add the diced strawberries, white sugar, water, and cornstarch to a saucepan over medium heat and mix until combined.
  • Bring the strawberry topping to a boil, mixing every few minutes. Once the mixture thickens, remove it from the heat.
  • Assemble the strawberry dessert tacos by cutting a medium-sized hole into the end of the piping bag filled with cheesecake filling.
  • Pipe the cheesecake filling into each sugar-coated taco until filled.
  • Top each taco with the thickened homemade strawberry sauce, serve, and enjoy!

Notes

Use small tortillas: Smaller flour tortillas are easier to shape and better suited for dessert taco portions.
Fry in small batches: Only fry 1–2 tortillas at a time to keep the oil temperature from dropping too much.
Check oil temp: Use a thermometer to keep oil at 375°F—too hot causes bubbles, too cool makes them greasy.
Shape while hot: Fold tortillas right after frying and hold with tongs for 10 seconds to set the shape.
Sugar while warm: Roll warm shells in cinnamon sugar so it sticks evenly.
Cool before filling: Let shells cool completely before piping in filling to avoid melting or runniness.
Prick tortillas: Use a fork to poke small holes before frying to prevent air bubbles.
Flip evenly: Fully submerge and flip tortillas after 10 seconds for an even fry on both sides.
Maintain oil temp: Keep oil steady at 375°F to ensure crisp, bubble-free shells.
Press out bubbles: Use a spatula or spoon to gently press down bubbles as they fry.