Seasonal strawberries make this spring treat sweet and delicious. Cinnamon sugar taco shells filled with chocolate cheesecake mixture and strawberries.
Brush each side of each tortilla with melted butter and sprinkle each side with the cinnamon sugar mixture.
Place the tortillas, gently folded in half, in between the cups of an upside down muffin tin to shape them.
Bake at 350° for 10 minutes. Cool completely before using. Reserve extra cinnamon sugar for sprinkling on top.
Assemble the tacos
Beat the cream cheese with the other remaining ingredients (except for the strawberries) until fluffy.
You can use a piping bag or just spoon the mixture into your cooled taco shells. Top with a generous amount of chopped strawberries and sprinkle with the extra cinnamon sugar. Serve immediately and enjoy!