Ingredients
Method
Step-by-Step
- Heat the oven to 375°F. Combine the granulated sugar and cinnamon in a shallow bowl.
- Brush both sides of each tortilla lightly with melted butter, then coat both sides with the cinnamon-sugar mixture.
- Shape the tortillas into tacos by draping each one over two bars of an oven rack or placing it in a taco shell baking rack.
- Bake for 7–10 minutes, until the shells are lightly browned and crisp. Cool the shells completely before filling.
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Fold the whipped cream into the cream cheese mixture.
- Toss the strawberries with the optional sugar and let them stand for about 5 minutes. Drain off excess juice if the berries are very wet.
- Spoon or pipe the cheesecake filling into the cooled taco shells, then top with the strawberries. Serve immediately or refrigerate briefly before serving.
Notes
Cool shells completely before filling so they remain crisp. Dice strawberries shortly before serving and drain excess juice to help prevent soggy shells. For a shortcut, replace the whipped cream with 8 ounces of thawed whipped topping.