Ingredients
Scale
- 500 grams Cream Cheese, softened
- 200 grams Granulated Sugar (for filling)
- 5 ml Vanilla Extract
- 250 ml Heavy Cream (for filling)
- 12 Corn Tortillas
- 500 ml Vegetable Oil (for frying)
- 50 grams Granulated Sugar (for coating)
- 10 grams Cinnamon (for coating)
- 250 ml Heavy Cream (for topping)
- 20 grams Powdered Sugar (for topping)
- 200 grams Berries (for topping)
- 50 ml Chocolate Syrup (for topping)
- 50 ml Caramel Sauce (for topping)
Instructions
- In a large bowl, ensure your cream cheese is at room temperature. Beat the softened cream cheese with a hand mixer or stand mixer until it’s light and fluffy, scraping down the sides of the bowl frequently (2-3 minutes). Gradually add the granulated sugar (for filling), continuing to beat until fully incorporated and the mixture is smooth and creamy. Stir in the vanilla extract until just combined. In a separate, chilled bowl, whip your cold heavy cream (for filling) until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air. Mix just until combined and no streaks of cream remain. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up slightly.
- In a shallow dish, combine your granulated sugar (for coating) and cinnamon (for coating). Heat about 1 inch of vegetable oil in a medium skillet over medium-high heat until it reaches approximately 350-360°F (175-180°C). Carefully place one corn tortilla into the hot oil. Fry for about 10-15 seconds per side until it starts to puff up and turn slightly golden. Using tongs, carefully fold the tortilla in half to create a taco shape. Hold it gently in place with the tongs for another 15-20 seconds until it holds its shape and becomes golden and crispy. Remove the crispy taco shell from the oil, allowing any excess oil to drip off for a moment. Immediately transfer it to the cinnamon-sugar mixture and generously coat both sides. Place the finished shell on a wire rack set over a baking sheet to cool completely. Repeat this process with the remaining tortillas, maintaining a consistent oil temperature.
- Begin with very cold heavy cream (for topping) and a chilled mixing bowl and whisk attachment. Pour the heavy cream into the bowl and start beating on medium speed. As the cream begins to thicken, gradually add the powdered sugar, a tablespoon at a time. Continue to beat on medium-high speed until the cream forms soft, luscious peaks. Be careful not to overbeat.
- Once your cinnamon-sugar shells are completely cooled and crispy, and your cheesecake filling has firmed up, spoon the cheesecake filling generously into each taco shell, or transfer the filling to a piping bag fitted with a large round or star tip and pipe it into the shells. Fill them until they are delightfully overflowing. Arrange them artistically on a platter.
- For a classic touch, dust them with a little extra cinnamon or powdered sugar. Drizzle with warm chocolate syrup or a luscious caramel sauce. Fresh berries like strawberries, raspberries, or blueberries add a burst of color and a lovely tart contrast. For a party vibe, consider adding miniature chocolate chips, sprinkles, or finely chopped nuts. Serve immediately to enjoy the crisp shells.
Notes
Prepare to have your dessert world rocked! These Cheesecake Tacos are an absolute game-changer, combining the crispy, cinnamon-dusted crunch of a ‘taco shell’ with the unbelievably smooth, tangy, and sweet decadence of classic cheesecake filling. They’re a playful, handheld twist on a beloved dessert, offering an exciting contrast of textures.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American