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Cheesecake Tacos with Strawberry Topping Recipe

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★★★★★

4.7 from 151 reviews

These Cheesecake Tacos are a delightful dessert featuring crisp graham cracker-coated tortilla shells filled with a smooth, creamy cheesecake filling and topped with a sweet strawberry glaze and fresh strawberries. 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:

  • 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

  1. Preheat Oven: Preheat the oven to 400 degrees F to prepare for baking the taco shells.
  2. Prepare Graham Cracker Mixture: Combine the graham cracker crumbs and granulated sugar in a shallow dish and stir well.
  3. Cut Shell Circles: Use a 3 3/4 inch circle cookie cutter to cut out 3 circles from each 9-inch tortilla shell.
  4. Poke Shells: Use a fork to prick each shell 6 to 7 times on both sides to prevent air bubbles during baking.
  5. Butter and Coat Shells: Brush each shell with melted butter, then press both sides into the graham cracker crumb mixture ensuring full coating.
  6. Shape Shells: Fold each coated shell in half to resemble a taco shape and form a crease in the middle.
  7. Arrange Shells on Pan: Invert a cupcake pan and stagger the taco shells between the cups to support their shape when baking.
  8. Bake Shells: Bake in the preheated oven for 11 minutes until edges turn brown and shells become stiff.
  9. Cool Shells: Remove from oven and leave shells to cool in the cupcake pan to maintain their shape.
  10. Beat Cream Cheese: In a large bowl, beat cream cheese with a hand mixer until smooth and creamy, scraping down the sides as needed.
  11. Add Cheesecake Ingredients: Incorporate cheesecake instant pudding mix, 1/2 cup heavy cream, powdered sugar, and vanilla extract into the cream cheese; beat until combined.
  12. Whip Remaining Cream: Add the remaining 1/2 cup heavy cream and beat until the filling is smooth and fluffy.
  13. Pipe Filling: Fill a piping bag fitted with a Wilton 1M tip with the cheesecake filling and pipe it into the cooled taco shells starting from the center and swirling to edges in a continuous flow.
  14. Prepare Topping: Mix chopped strawberries with strawberry glaze in a bowl until well combined.
  15. Top Tacos: Spoon the strawberry topping generously over the cheesecake-filled taco shells.
  16. Serve: Serve the cheesecake tacos immediately for best texture and freshness.

Notes

  • If strawberry glaze is unavailable, use strawberry pie filling mixed with fresh strawberries as a substitute.

Keywords: cheesecake tacos, dessert tacos, graham cracker shells, strawberry cheesecake, no-bake cheesecake filling, party dessert

Find it online: https://busyrecipe.com/cheesecake-tacos-with-strawberry-topping-recipe/