Description
Crispy cinnamon-sugar taco shells filled with fluffy cheesecake filling and topped with fruit—these dessert tacos are perfect for parties or sweet cravings.
Ingredients
Taco Shells:
Small flour tortillas (or cut into ~3–4″ rounds)
Butter (melted) or neutral oil (for frying)
Coating: graham cracker crumbs + sugar or cinnamon sugar (sugar + cinnamon)
Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar (or to taste)
1 tsp vanilla extract
Optional: 1 tsp lemon juice or zest
¾ cup heavy whipping cream, whipped (or use Cool Whip or pudding-based variation)
Toppings:
Fruit fillings (strawberry, cherry, blueberry, etc.) or fresh berries
Optional: whipped cream, crushed cookies, sprinkles
Instructions
Prepare the Taco Shells:
For baked version: Brush tortillas with melted butter, coat in sugar mixture, drape over inverted muffin pan, and bake at 400°F for 8–10 minutes until golden and crisp.
For fried version: Heat oil to 350°F. Fold tortillas into taco shape and fry 1 minute per side. Coat immediately in graham or cinnamon sugar. Let cool.
Make the Filling:
Beat cream cheese until smooth. Mix in powdered sugar, vanilla, and lemon juice/zest (if using).
Fold in whipped cream (or Cool Whip) until fluffy. Chill until firm enough to pipe or spoon.
Assemble the Tacos:
Fill each cooled shell with cheesecake filling.
Top with your choice of fruit filling or fresh berries. Add optional garnishes if desired.
Notes
Best enjoyed fresh—assembled tacos soften over time.
Store shells separately in an airtight container for 2–3 days.
Keep filling refrigerated for up to 3 days.
Customize with different shell coatings or fillings (chocolate drizzle, Nutella, etc.).
Make larger tacos by using bigger tortillas and adjusting cook time.
- Prep Time: 15–20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked, Fried
- Cuisine: American, Fusion
