Description
Cheesecake Tacos are the perfect handheld dessert, combining crispy graham cracker-coated taco shells with creamy cheesecake filling and a fresh strawberry topping. Easy to make and ideal for parties, family gatherings, or satisfying your sweet tooth.
Ingredients
Scale
- 7 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/3 cup butter, melted
- 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
- 1/2 cup chopped strawberries
- 3/4 cup strawberry glaze
Instructions
- Preheat the oven to 400°F (200°C) and turn a cupcake pan upside down.
- In a shallow dish, mix graham cracker crumbs and sugar.
- Use a 3 3/4 inch round cookie cutter to cut circles from the tortillas (about 3 per tortilla).
- Poke each tortilla circle several times with a fork to prevent air bubbles.
- Brush both sides of each tortilla circle with melted butter.
- Coat both sides of each tortilla circle in the graham cracker crumb mixture.
- Fold each tortilla in half and position them between the cups of the upside-down cupcake pan.
- Bake for 11 minutes or until golden brown and crispy. Let cool completely on the pan.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add pudding mix, half the heavy cream, powdered sugar, and vanilla extract. Beat until combined.
- Add the remaining heavy cream and beat until fluffy and smooth.
- Fill a piping bag with the cheesecake mixture and pipe into cooled taco shells.
- Mix chopped strawberries with strawberry glaze in a bowl.
- Spoon the strawberry topping onto the filled taco shells and serve immediately.
Notes
- Poke tortillas thoroughly to prevent air bubbles during baking.
- Assemble tacos just before serving to keep the shells crispy.
- Wonton wrappers can be used as a shell alternative.
- Strawberry pie filling can replace strawberry glaze if needed.
- Store unfilled shells in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 152 kcal
- Sugar: 7 g
- Sodium: 178 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 35 mg
Keywords: Cheesecake Tacos, strawberry cheesecake tacos, mini dessert tacos, dessert tacos, handheld cheesecake, easy cheesecake dessert