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Strawberry Cheesecake Dessert Tacos

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Strawberry Cheesecake Dessert Tacos are a fun and easy summer dessert idea. Mini cinnamon taco shells are filled with delicious cheesecake filling and topped with strawberry filling. Take them to your next summer party.

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsor companies to help in the creation of the #BBQWeek recipes. As always, all opinions are mine alone.

strawberry cheesecake dessert taco image with text overlay (1)

Last day for #BBQWeek 2022 and I’m ending it with dessert. What’s a cookout without dessert? I always love going to summer get togethers to see friends and eat all of the yummy food everyone brought. The desserts are always amazing. These Strawberry Cheesecake Dessert Tacos will fit right in with any summer potlucks. They are an easy dessert to make and since they are in “mini” form, they are great hand held sweet treats. Perfect ending to a delicious week of food.

If you want to have an assortment of mini dessert tacos, whip of a batch of Apple Pie Tacos and these Pina Colada Tacos to go with the strawberry ones.

This week I am sharing 3 new recipes:

bbq week collage of foods

This is the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. Our amazing sponsors, Rainier Foods and Intensity Academy Saucy Queen, have donated some great prizes for the #BBQWeek giveaway.

Be sure to read about the sponsors and the prizes in this post and, of course, enter that great giveaway below. Also, don’t forget to check out all of the recipes posted today. The links are below as well.  Right now, let me show you how to make these garlic honey boneless chicken wings.

cheesecake cinnamon tacos topped with strawberry pie filling

Strawberry Cheesecake Dessert Tacos

I took a shortcut in making these strawberry cheesecake dessert tacos by using a canned pie filling. The pie filling I used was this one that didn’t have tons of sugar and really only used the same ingredients I would have making it from scratch. It’s a time saver. Of course, making your own is great too and I love this recipe for that.

Making the mini cinnamon sugar taco shells are easy if you use the bottom side of a regular muffin pan. I like to use the burrito size of flour tortilla shells to make mini taco shells. You will get about 6 or 7 mini shells if you use a 3.5 inch biscuit cutter to cut out the small rounds.

 You can bake the taco shells and the cheesecake mixture a day in advance. Store the shells in an airtight container on the counter and the filling in the refrigerator. When it’s time to serve, assemble the tacos as directing the in the recipe.

In case you’re wondering why the recipe calls for powdered sugar in the cheesecake filling, it’s because powdered sugar will blend much better than granulated. It won’t leave a grainy texture.

If you don’t have a piping bag to use for the cheesecake filling, a large resealable plastic bag with the corner snipped works perfectly.

Cheesecake Tacos are going to be your new favorite dessert! They’re great to add to your Taco Tuesday menu, perfect to serve a crowd for parties, cookouts, holidays, and more plus, everyone loves cheesecake.

strawberry cheesecake cinnamon tacos

Ingredients

For the cinnamon sugar taco shells:

  • 5 large flour tortilla shells
  • 2 tablespoons coconut oil, melted and slightly cooled
  • 1 teaspoon cinnamon
  • 3 tablespoons sugar

For the cheesecake filling:

  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla (this one is my favorite)
  • 1 can (21 ounces) of strawberry pie filling
Ingredients for strawberry tacos

How to Make Strawberry Cheesecake Dessert Tacos

Step 1

Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.

Step 2

In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar.

cinnamon sugar mixture for taco shells

Step 4

Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. Toss the rounds in the cinnamon sugar mixture to coat.

flour tortilla shells cut into 3 inch circles

Step 5

Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 – 7 minutes. Remove from oven and allow to cool completely before removing from muffin tin.

cinnamon sugar taco shells formed on a muffin pan

Step 6

Make the cheesecake filling: Using a hand mixer and a medium bowl, cream together the cream cheese and lemon juice until soft. Add whipping cream and beat on medium for 2 minutes. Add in powdered sugar and vanilla then beat until stiff and fluffy. Place in a piping bag or ziploc and refrigerate for at least 30 minutes.

I like to place the piping bag in a large glass to make it easier to fill.

cheesecake filling in pastry bag

Step 7

To assemble the mini tacos: Pipe cheesecake filling into each taco.

filling taco shell with cheesecake filling

Step 8

Next, spoon about a tablespoon of the strawberry pie filling on top of the cheesecake filling. Garnish with a dollop of the cheesecake filling and serve immediately.

overhead shot of strawberry cheesecake tacos in white serving bowl
close up of strawberry cheesecake tacos on white platter

Such a fun twist on a classic cheesecake!

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cheesecake cinnamon tacos topped with strawberry pie filling

Strawberry Cheesecake Dessert Tacos

strawberry cheesecake cinnamon tacos

Strawberry Cheesecake Dessert Tacos

Strawberry Cheesecake Dessert Tacos are a fun and easy to make summer dessert idea. Mini cinnamon taco shells are filled with delicious cheesecake filling and topped with strawberry filling. Take them to your next summer party.

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Course: Dessert

Cuisine: Cajun

Keyword: cheesecake, dessert tacos, strawberry, tacos

Prep Time: 20 minutes

Cook Time: 6 minutes

Servings: 25 mini tacos

Ingredients

  • 5 large burrito size flour tortilla shells
  • 2 tablespoons coconut oil, melted and slightly cooled
  • 1 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 8 ounces cream cheese, room temperature
  • 1 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 can (21 ounces) strawberry pie filling

Instructions

  • Preheat the oven to 400 degrees and lightly spray the bottom of two 12-cup muffins tins with non-stick spray.

  • In a mixing bowl, stir together the melted coconut oil, cinnamon, and sugar.

  • Using a 3-inch biscuit or round cookie cutter, cut rounds out from the flour tortilla shells. Toss the rounds in the cinnamon sugar mixture to coat.

  • Place all the mini taco shells between the crevices of the upside-down muffin tin and bake the shells in the oven for 6 – 7 minutes. Remove from oven and allow to cool completely before removing from muffin tin.

  • Make the cheesecake filling: Using a hand mixer and a medium bowl, cream together the cream cheese and lemon juice until soft. Add whipping cream and beat on medium for 2 minutes. Add in powdered sugar and vanilla then beat until stiff and fluffy. Place in a piping bag or ziploc and refrigerate for at least 30 minutes.

  • To assemble the mini tacos: Pipe cheesecake filling into each taco. Next, spoon about a tablespoon of the strawberry pie filling on top of the cheesecake filling. Garnish with a dollop of the cheesecake filling and serve immediately.

Notes

You can bake the taco shells and the cheesecake mixture a day in advance. Store the shells in an airtight container on the counter and the filling in the refrigerator. When it’s time to serve, assemble the tacos as directing the in the recipe.
If you don’t have a piping bag to use for the cheesecake filling, a large resealable plastic bag with the corner snipped works perfectly.
strawberry cheesecake cinnamon tacos

Other Strawberry Recipes Great for a BBQ

Friday #BBQWeek Recipes

Starters and Sides

Dinners

Desserts

close up of strawberry cheesecake tacos on white platter

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Enjoy!

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.

Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway.  No purchase necessary.  Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.



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