Griddle Churro Cheesecake Tacos
These Griddle Churro Cheesecake Tacos are crispy cinnamon-sugar taco shells filled with creamy no-bake cheesecake filling, then topped with strawberries, caramel drizzle, chocolate drizzle, and crushed graham crackers. They are sweet, crunchy, creamy, messy in the best way, and built for backyard cookouts, parties, and griddle dessert nights.
Equipment
- Outdoor griddle, flat top, or large skillet
- Stainless taco holder
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Tongs
- Piping bag or zip-top bag
- Shallow dish for cinnamon sugar
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
For the Cinnamon-Sugar Shells:
- 6 small flour tortillas
- 3 tablespoons butter melted or softened
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 pinch salt
For the Cheesecake Filling:
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream or Greek yogurt optional
- 1 cup heavy whipping cream whipped to stiff peaks, or 1 1/2 cups whipped topping
For the Toppings:
- 1 cup fresh strawberries diced
- 1/3 cup caramel sauce
- 1/3 cup chocolate sauce
- 1/2 cup crushed graham crackers
- Extra cinnamon sugar optional
Instructions
- Make the cinnamon sugar. In a shallow dish, mix granulated sugar, cinnamon, and a pinch of salt.
- Make the cheesecake filling. In a bowl, beat softened cream cheese, powdered sugar, vanilla, and optional sour cream until smooth.
- Fold in whipped cream. Gently fold in whipped cream or whipped topping until the filling is thick and creamy. Chill for 30 minutes if you want a firmer filling.
- Preheat the griddle. Heat the griddle or flat top to medium heat, about 325°F to 350°F.
- Butter the tortillas. Lightly brush both sides of each tortilla with melted or softened butter.
- Crisp the tortillas. Place the tortillas on the griddle and cook for 1 to 2 minutes per side, or until golden, lightly crisp, and flexible.
- Coat in cinnamon sugar. While the tortillas are still warm, coat both sides in the cinnamon sugar mixture.
- Shape the shells. Place the warm cinnamon-sugar tortillas into a taco holder and let them cool until they hold their shape.
- Fill the tacos. Spoon or pipe the cheesecake filling into each cooled shell.
- Add toppings. Top with diced strawberries, caramel drizzle, chocolate drizzle, and crushed graham crackers.
- Serve fresh. Serve right away while the shells are crisp and the filling is cold and creamy.
Notes
Use small flour tortillas for the best taco shape.
Do not use corn tortillas for this recipe.
Keep the griddle at medium heat so the tortillas crisp without burning.
Coat the tortillas in cinnamon sugar while they are still warm.
Let the shells cool in a taco holder before filling.
Do not overfill the tacos or the shells can split.
Chill the cheesecake filling for 30 minutes if you want cleaner piping.
Assemble right before serving for the best crunch.
The cheesecake filling can be made up to 24 hours ahead.
The shells are best made fresh but can be shaped a few hours ahead.
Add caramel and chocolate drizzle right before serving.