Dessert Tacos

This Dessert Tacos recipe is easy enough for any night of the week. The shells are sweet and crunchy, while the filling is perfectly rich and creamy.

Prep Time15

Cook Time7

Total Time22

Servings:

Calories: 292kcal

8 small flour tortillas you can also cut large tortillas with a round cookie cutter
2 tablespoons melted butter
¼ cup granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 375°F.
Brush both sides of each tortilla with melted butter.
In a small bowl, mix sugar and cinnamon. Sprinkle over both sides of tortillas.
Place tortillas on an upside-down muffin tin to create a taco shape.
Bake for 5–7 minutes, until crisp and lightly golden. Let cool completely.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped topping until light and fluffy.
Spoon or pipe cheesecake filling into each taco shell.
Set out topping options and let everyone build their own, or assemble using the combinations below:
Birthday Cake: top with rainbow sprinkles + white chocolate drizzle if desired.
Strawberry Shortcake: finely diced strawberries + Biscoff cookie crumbs.
Cookies & Cream: crushed Oreos + chocolate drizzle + mini chips if desired.
Serve immediately for the best texture.

You don’t need to add extra butter to the tortillas. Adding too much will oversaturate them and keep them from getting crisp.
Let the dessert taco shells cool on the muffin tin so they hold their shape, making them easier to fill and serve.
Using too much butter or assembling them too early can make the taco shells soggy. Lightly brush them with melted butter to avoid oversaturating the tortillas. If you’re not serving them right away, wait to add the cheesecake filling so it doesn’t seep in and soften the shells.