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Easy Cheesecake Tacos

Crispy cinnamon sugar taco shells filled with a light and creamy cheesecake filling. A fun, baked dessert that’s quick to make and perfect for parties or family treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 tacos
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar Taco Shells
  • 10 pieces Small flour tortillas street-size
  • 4 tbsp Unsalted butter melted
  • 1/4 cup Granulated sugar
  • 1 tsp Ground cinnamon
Cheesecake Filling
  • 8 oz Cream cheese softened
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Heavy whipping cream whipped to stiff peaks

Equipment

  • Oven
  • Electric mixer
  • Baking Sheet

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Mix the granulated sugar and cinnamon in a small bowl.
  2. Brush both sides of each tortilla with melted butter, then coat evenly in the cinnamon sugar mixture.
  3. Drape the tortillas over the oven rack to form taco shapes. Place a baking sheet underneath and bake for 8–10 minutes until golden and crisp. Let cool completely.
  4. Beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
  5. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  6. Fill the cooled taco shells with the cheesecake filling and serve immediately with desired toppings.

Notes

For best results, assemble the cheesecake tacos just before serving to keep the shells crisp. Add fresh fruit, chocolate drizzle, or caramel for extra flavor.