Cheesecake Tacos with Strawberries and Bananas – A Sweet Easter Treat

Instructions

1. Prepare the Fruit: Wash, hull, and slice the strawberries. Peel and slice the bananas. Set aside in separate bowls — these will be your fresh, fruity toppings.
2. Make the Cheesecake Filling: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, beat on medium speed until smooth, creamy, and slightly fluffy, about 2–3 minutes. Refrigerate while you prepare the taco shells.
3. Fry the Tortillas: Heat about 1–2 inches of oil in a deep skillet or frying pan over medium heat (approximately 350°F). Carefully place each tortilla into the oil using tongs, folding it slightly in half to form a taco shape as it fries. Hold it in place with tongs for 10–15 seconds, then flip and fry the other side until golden brown and crisp.
4. Coat with Cinnamon Sugar: Mix cinnamon and sugar in a shallow dish. While the fried tortillas are still warm, sprinkle or roll them in the cinnamon-sugar mixture until fully coated. Place them on a paper towel-lined tray to cool slightly.
5. Fill the Tacos: Once the taco shells have cooled to room temperature, spoon or pipe the cheesecake filling inside each one. Be generous — the creamy filling is the star of this dessert!
6. Add the Fruit Toppings: Top each taco with sliced strawberries and bananas. You can also drizzle with chocolate syrup, caramel sauce, or honey for an extra touch of sweetness.

Tips & Variations