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4
15 minutes
15 minutes
8 small flour street taco tortillas
2 cups strawberries, chopped
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar (for the filling)
¼ cup granulated sugar (for coating)
¼ cup brown sugar
1½ tsp ground cinnamon (for the filling)
1 tsp ground cinnamon (for coating)
Pinch of salt
1½ tsp vanilla extract
2–3 tbsp whole milk
2–3 tbsp sweetened condensed milk (optional)
Oil, for frying
Sweetened condensed milk, for serving
Preheat your Blackstone griddle to medium heat.
In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy.
Add 1½ teaspoons cinnamon, the salt, and vanilla extract. Mix until fully combined.
Stir in the milk until the filling is smooth and spreadable. For extra sweetness and creaminess, mix in the optional sweetened condensed milk. Set aside.
Chop the strawberries and set aside.
In a shallow dish, combine the remaining ¼ cup granulated sugar, brown sugar, and 1 teaspoon cinnamon. Mix well and set aside.
Place an aluminum tray on the griddle and add enough oil for shallow frying.
Using a fork, lightly poke a few holes in each tortilla, then gently shape them into taco shells.
Once the oil is hot, carefully fry the tortillas until golden brown and crispy, turning as needed for even cooking.
Remove the tortillas from the oil and immediately coat them in the cinnamon-sugar mixture while still warm.
Add the strawberries directly to the griddle and cook for 2–3 minutes, stirring occasionally, until softened and lightly caramelized.
Fill each taco shell with the cheesecake mixture.
Top with the warm strawberries.
Finish with a drizzle of sweetened condensed milk and serve immediately while the shells are crisp and the filling is cool and creamy.
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