Description
Crispy cinnamon-sugar “taco shells” filled with creamy cheesecake and topped with fresh, macerated strawberries. A fun and delicious dessert perfect for parties or a special treat!
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Chocolate shavings
- Whipped cream
- Sprinkles
- Other fresh berries (blueberries, raspberries)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Unroll one of the pie crusts onto a lightly floured surface. Use a rolling pin to gently roll it out slightly thinner, about 1/8 inch thick.
- Use a 4-inch round cookie cutter (or a sharp knife) to cut out circles from the pie crust. You should get about 6-8 circles from each crust. Re-roll the scraps to get as many circles as possible.
- Gently drape each circle over an oven rack rung to create a taco shell shape. Be careful not to tear the dough. If the dough is too soft, chill it in the freezer for a few minutes to firm it up. You can also use a metal taco holder if you have one.
- Brush the tops of the shaped crisps with melted butter.
- In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture generously over the buttered crisps.
- Carefully transfer the baking sheets to the preheated oven and bake for 8-10 minutes, or until the crisps are golden brown and crispy. Keep a close eye on them, as they can burn quickly.
- Remove the baking sheets from the oven and let the crisps cool completely on the baking sheets. As they cool, they will harden and become even crispier.
- Repeat steps 2-8 with the second pie crust.
- Make sure your cream cheese is completely softened to room temperature.
- In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add the vanilla extract and sour cream to the cream cheese mixture and beat until just combined. Don’t overmix, as this can make the filling too thin.
- Gradually add the heavy cream and beat until the filling is light and fluffy. Again, be careful not to overmix. You want the filling to be thick enough to hold its shape in the taco shells.
- Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes, or up to 2 hours. This will allow the filling to firm up slightly, making it easier to pipe or spoon into the taco shells.
- Hull and slice the fresh strawberries.
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
- Gently toss the ingredients together and let the strawberry mixture sit at room temperature for at least 15 minutes, or up to 30 minutes. This will allow the sugar to draw out the juices from the strawberries, creating a delicious and syrupy sauce.
- Drain off some of the excess liquid from the strawberry mixture before assembling the tacos.
- Spoon or pipe the chilled cheesecake filling into the cinnamon-sugar crisps. Be generous, but don’t overfill them, or they’ll be difficult to eat.
- Spoon the strawberry topping over the cheesecake filling.
- If desired, sprinkle with chocolate shavings, add a dollop of whipped cream, or garnish with other fresh berries. Get creative and have fun!
- Serve the cheesecake tacos immediately for the best flavor and texture. The crisps will soften over time, so they’re best enjoyed fresh.
Notes
- Make Ahead: You can prepare the cinnamon-sugar crisps and cheesecake filling a day in advance. Store them separately and assemble the tacos just before serving.
- Different Fruits: Feel free to substitute other fruits for the strawberries, such as blueberries, raspberries, peaches, or mangoes.
- Chocolate Filling: For a chocolate cheesecake filling, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- Nutella Filling: For a Nutella cheesecake filling, substitute 1/4 cup of Nutella for 1/4 cup of the cream cheese.
- Spiced Crisps: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a warm and spicy flavor.
- Gluten-Free Option: Use gluten-free pie crusts to make this recipe gluten-free.
- Vegan Option: Use vegan cream cheese and vegan pie crusts to make this recipe vegan. You may also need to find a vegan substitute for the heavy cream.
- Mini Tacos: Use a smaller cookie cutter to make mini cheesecake tacos. These are perfect for parties and gatherings.
- Piping Bag: Using a piping bag with a decorative tip can make the filling look more elegant.
- Preventing Soggy Shells: To prevent the taco shells from getting soggy, you can brush the inside of the shells with melted chocolate before adding the filling. The chocolate will create a barrier between the filling and the shell.
- Prep Time: 30 minutes
- Cook Time: 10 minutes