Cheesecake Tacos with Strawberry Glaze Recipe
I can’t wait to share this Cheesecake Tacos with Strawberry Glaze Recipe with you—it’s seriously one of those fun, unexpected desserts that always wows a crowd. Imagine creamy cheesecake filling nestled inside crunchy, buttery graham cracker crusts shaped like little tacos, all topped with a glossy strawberry glaze. It’s playful, elegant, and perfect for summer parties, casual get-togethers, or anytime you want to treat yourself to something both fancy and fun.
I love how versatile these tacos are, too. Whether you’re serving them at a birthday bash or just sneaking one for yourself with a cup of coffee, they bring a smile with every bite. Plus, this Cheesecake Tacos with Strawberry Glaze Recipe doesn’t require hours of baking—just some simple steps that pack a lot of flavor. Trust me, once you try making these, they’ll become your go-to showstopper dessert.
Ingredients You’ll Need
The magic of this recipe lies in the balance of textures and flavors. Using graham cracker crumbs in the taco shell brings sweetness and crunch, while the cheesecake filling is rich and silky. Fresh strawberries combined with a strawberry glaze tie it all together by adding bright, juicy freshness. Here’s a quick guide to what you’ll want on hand before you get started.
- Tortilla shells: 9-inch size works best for getting three perfect mini taco shells each.
- Graham cracker crumbs: Gives the shells a classic sweet, crunchy coating.
- Granulated sugar: Adds a touch of extra sweetness to balance the graham crumbs.
- Butter (melted): Helps the crumbs stick to the shell and crisps up in the oven.
- Cream cheese (room temperature): The star of the filling—make sure it’s soft so it blends smoothly.
- Cheesecake instant pudding mix: Adds that signature cheesecake flavor and firmness to the filling.
- Heavy whipping cream: Whipped into the filling for fluffiness and light texture.
- Powdered sugar: Sweetens and smooths out the cream cheese mixture.
- Vanilla extract: A splash to round out the flavor.
- Chopped strawberries: Fresh and juicy to add a burst of fruitiness on top.
- Strawberry glaze: For that beautiful shiny coating and extra strawberry flavor. If you can’t find it, strawberry pie filling works great too.
Variations
This Cheesecake Tacos with Strawberry Glaze Recipe is super easy to personalize depending on what you like or have on hand. I often experiment with different fillings or toppings depending on the season or mood, so don’t be shy to make it your own!
- Berry Mix: I’ve swapped strawberries with mixed berries like blueberries and raspberries for a colorful twist that’s equally delicious.
- Dairy-Free Version: Using dairy-free cream cheese and a plant-based whipped topping works surprisingly well if you need a vegan option.
- Chocolate Drizzle: Drizzling melted chocolate over the finished tacos adds a rich layer—perfect for chocolate lovers.
- Citrus Zest: Add a bit of lemon or orange zest into the cheesecake filling to give a fresh, zesty kick.
- Mini Size: For parties, I sometimes make mini cheesecake tacos using smaller tortillas and a 2-inch cutter for bite-sized treats.
How to Make Cheesecake Tacos with Strawberry Glaze Recipe
Step 1: Crafting the Perfect Graham Cracker Taco Shells
Start by preheating your oven to 400°F—getting that warmth ready is key for crispy shells. Mix your graham cracker crumbs with sugar in a shallow dish for an even sweet coating. Cut your tortillas into 3¾-inch circles using a cookie cutter—it helps you get uniform shells every time. Don’t forget to poke holes with a fork on both sides; it prevents bubbles that can make shells puff up or crack.
Next, brush each circle with melted butter. This step is a game-changer—it helps those crumbs stick and create a perfectly textured shell. Press each side into the graham cracker crumb mix, folding them gently in half to form taco shapes. Here’s my pro tip: place the folded shells over an upside-down cupcake pan to hold their shape while baking for exactly 11 minutes until golden and firm to the touch.
Step 2: Whipping Up the Fluffy Cheesecake Filling
Using softened cream cheese, beat until smooth and creamy—no lumps here! Then add instant cheesecake pudding mix, powdered sugar, half the heavy cream, and vanilla extract. Mix it up until it looks well combined. Slowly blend in the remaining heavy cream and whip until the whole mixture turns fluffy and light. Trust me, this is the filling magic that’ll have people asking for seconds.
If you want that professional bakery look, I highly recommend using a piping bag fitted with a Wilton 1M tip to fill your taco shells. It lets you pipe the filling smoothly and evenly, starting from the center and working to the edges in one continuous motion for a beautiful swirl.
Step 3: Finishing with the Fresh Strawberry Glaze Topping
Mix fresh chopped strawberries with a strawberry glaze in a bowl—this topping brings juicy sweetness and that lovely glossy finish. If you can’t find strawberry glaze at your store, strawberry pie filling works as a tasty and convenient swap. Spoon a generous amount over each filled taco right before serving for that eye-catching, fresh flavor that perfectly balances the creamy cheesecake and crunchy shell.
How to Serve Cheesecake Tacos with Strawberry Glaze Recipe
Garnishes
I like to finish these cheesecake tacos with a light dusting of powdered sugar or a few fresh mint leaves tucked alongside the strawberry topping. Sometimes I even sprinkle a few crushed toasted almonds for an extra texture contrast. These little touches make the tacos look even more special and add some fresh pop to the flavor.
Side Dishes
These tacos are dessert in themselves, but I love pairing them with a fresh fruit salad or a scoop of vanilla bean ice cream on the side to round things out. A light sparkling wine or iced herbal tea balances the sweetness nicely if you’re serving them to guests.
Creative Ways to Present
For special occasions, I’ve arranged these cheesecake tacos standing up in a tall glass or spread them out on a tiered dessert tray for a fun taco “bar.” Another fun idea is to serve them with mini spoons and let guests add their own toppings like chocolate chips, toasted coconut, or whipped cream. It makes the whole experience interactive and festive.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they disappear fast in my house!), store the cheesecake tacos in an airtight container in the fridge. I keep the topping separate when possible to prevent the taco shells from getting soggy overnight. The shells stay crisp the best that way, and you can add the strawberry glaze just before serving again.
Freezing
I don’t typically freeze these tacos because of the fresh strawberries and delicate crusts, but if you want to prep the shells ahead, you can freeze the baked shells separately in a sealed bag for up to a month. Then just thaw and fill them with fresh cheesecake and toppings when you’re ready to serve.
Reheating
Since the filling is served cold and the shells are best crisp, I don’t recommend reheating cheesecake tacos. However, you can warm the shells lightly in a 300°F oven for a few minutes before assembling if you like them extra crisp. Just don’t leave them in too long or they’ll burn!
FAQs
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Can I use store-bought pie crust instead of tortilla shells for Cheesecake Tacos with Strawberry Glaze Recipe?
While pie crust could theoretically be shaped into taco shells, tortillas provide the right flexibility and thinness for these mini tacos. Tortilla shells bend easily and crisp up nicely when coated and baked with graham cracker crumbs. Using pie crust might result in thicker, less crispy shells that could break when folded.
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How do I prevent taco shells from getting soggy when using the strawberry glaze?
The key is to assemble the topping right before serving to maintain shell crispiness. If storing leftovers, keep the shells and the strawberry glaze separate and add the glaze just before you eat. This keeps the crust crunchy and fresh.
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Can I make the cheesecake filling ahead of time?
Absolutely! The cheesecake filling can be made a day in advance and kept refrigerated in an airtight container. Just give it a quick whip with the mixer before piping it into the shells to freshen the texture.
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What can I use as a substitute for strawberry glaze in the Cheesecake Tacos with Strawberry Glaze Recipe?
If you can’t find strawberry glaze, strawberry pie filling works wonderfully as a substitute. Just mix it with fresh diced strawberries for extra texture and sweetness, then spoon it on the tacos just like the glaze.
Final Thoughts
This Cheesecake Tacos with Strawberry Glaze Recipe has become a favorite in my kitchen because it combines whimsy with classic cheesecake flavors in such an effortless way. It’s the kind of recipe that sparks joy in whoever you share it with—and that, to me, is the best reason to make it. So next time you want dessert that’s a little different but totally delicious, grab those tortillas and get ready to impress!
Print
Cheesecake Tacos with Strawberry Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 21 taco shells 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cheesecake Tacos are a delightful dessert treat featuring crispy graham cracker-coated tortilla shells filled with a creamy cheesecake filling and topped with fresh strawberries in a sweet strawberry glaze. Perfect for parties or a fun twist on traditional cheesecake.
Ingredients
Shells:
- 7 – 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup butter, melted
Cheesecake Filling:
- 8 ounces cream cheese, room temperature
- 3 tablespoons cheesecake instant pudding mix
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Prepare the shells: Preheat your oven to 400°F. Combine the graham cracker crumbs and sugar in a shallow dish. Using a 3 3/4 inch circle cookie cutter, cut three circles from each 9-inch tortilla shell. Pierce each tortilla circle several times with a fork on both sides to prevent air bubbles during baking.
- Coat the shells: Brush each tortilla circle with melted butter, then press both sides gently into the graham cracker mixture until well coated. Fold each coated circle in half and seal the seam.
- Shape and bake the shells: Place the folded shells on the underside of an inverted cupcake pan, spacing them evenly between the cups to maintain their taco shape. Bake in the preheated oven for 11 minutes or until the edges turn brown and the shells are firm.
- Cool shells: Remove the taco shells from the oven and allow them to cool completely in the cupcake pan to keep their shape intact.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add in the cheesecake instant pudding mix, half of the heavy whipping cream (1/2 cup), powdered sugar, and vanilla extract. Beat until fully combined.
- Whip the filling: Pour in the remaining 1/2 cup of heavy whipping cream and continue beating until the mixture is smooth and fluffy.
- Fill the shells: Fit a piping bag with a Wilton 1M tip and fill it with the cheesecake mixture. Pipe the filling into the cooled taco shells, starting from the center and moving to the edges, repeating back and forth to evenly fill each shell.
- Prepare the topping: Combine the chopped strawberries with the strawberry glaze in a bowl, stirring gently to coat the strawberries.
- Top and serve: Spoon the strawberry topping over the filled cheesecake tacos and serve immediately for the best texture and flavor.
Notes
- If strawberry glaze is unavailable in your local grocery store, substitute with strawberry pie filling mixed with fresh chopped strawberries for a similar flavor and texture.
