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
Scale
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.