Nostalgic Appeal
These cheesecake tacos remind me of those fun and festive dessert cups I used to enjoy as a kid, but with a creative and modern twist. The combination of crunchy graham crackers, creamy cheesecake, and sweet strawberries is a classic for a reason. It’s a dessert that evokes feelings of joy, nostalgia, and pure indulgence.
Homemade Focus
While you could certainly buy pre-made taco shells or cheesecake filling, there’s something truly special about making these Cheesecake Tacos from scratch. You control the quality of the ingredients, and the process of creating the graham cracker shells and cheesecake filling is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of crunchy, creamy, sweet, and fruity flavors. The graham cracker taco shells provide a crunchy and buttery base, the cheesecake filling is rich and creamy with a hint of vanilla, and the strawberry topping adds a burst of sweetness and freshness.
Ingredient Insights
Let’s explore the key ingredients that make these cheesecake tacos so special! For the shells, we use [flour tortillas, cut into circles and coated in graham cracker crumbs, creating a crispy and flavorful taco shell]. Then comes the [graham cracker crumbs, sugar, and melted butter, providing a crunchy and buttery coating for the shells]. For the cheesecake filling, we combine [cream cheese, cheesecake instant pudding mix, heavy whipping cream, powdered sugar, and vanilla extract, creating a smooth and creamy filling]. And finally, for the topping, we use [chopped strawberries and strawberry glaze, adding a sweet and fruity finish].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a 3 ¾ inch circle cookie cutter, a fork, a brush, a shallow dish, a cupcake pan, a large mixing bowl, a hand mixer, and a piping bag fitted with a Wilton 1M piping tip.
Ingredients
Shells:
- 7 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 ½ tablespoons granulated sugar
- â…“ cup butter, melted
Cheesecake:
- 8 ounces cream cheese, room temperature
- 3 tablespoons cheesecake instant pudding mix
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- ½ cup chopped strawberries
- ¾ cup strawberry glaze
Step-by-Step Instructions
- Prepare the Shells: Preheat the oven to 400 degrees F (204°C). Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine. Using a 3 ¾ inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell. Using a fork, prick each circle 6 to 7 times on both sides. Using a brush, coat each circle with melted butter and then coat in the graham cracker crumbs. Fold the shell in half and form a seam in the middle. Flip a cupcake pan upside down and stagger the shells between the cups. Bake for 11 minutes until the edges are brown and stiff. Remove from the oven and leave to cool in the cupcake pan.
- Make the Cheesecake Filling: Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Add in the pudding mix, ½ cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated. Add in the remaining heavy cream and beat until smooth and fluffy. Fill the piping bag with the cheesecake filling.
- Fill the Shells: Pipe the cheesecake filling into the cooled taco shells.
- Prepare the Topping: Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine.
- Assemble and Serve: Spoon the topping on the cheesecake tacos. Serve immediately.
Troubleshooting
- Taco shells are not holding their shape: Make sure the tortillas are baked until the edges are brown and stiff. Cool the shells completely in the cupcake pan to help them maintain their shape.
- Cheesecake filling is too runny: Make sure the heavy cream is whipped to stiff peaks. You can also chill the filling for a bit before piping it into the shells.
- Strawberry topping is too runny: Use a thicker strawberry glaze or add a bit of cornstarch to the glaze to thicken it.
Tips and Variations
- Use different flavors of tortillas, such as cinnamon sugar tortillas or chocolate tortillas.
- Add different flavors to the cheesecake filling, such as lemon zest, chocolate shavings, or a drizzle of liqueur.
- Use different toppings, such as fresh berries, whipped cream, or chocolate sauce.
- Make mini cheesecake tacos by using smaller tortillas or cutting the shells into smaller pieces.
Serving and Pairing Suggestions
These Cheesecake Tacos are delicious on their own, but they also pair well with a cup of coffee or tea. They’re perfect for parties, gatherings, or any time you want a fun and festive dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cheesecake taco. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-12g
- Cholesterol: Approximately 50-60mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 1-2g
- Sugar: Approximately 25-30g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of tortillas), adjust the calculations accordingly.
Creative and Delicious: Cheesecake Tacos
Description
These Cheesecake Tacos are a fun and delicious twist on a classic dessert! They feature crispy graham cracker taco shells filled with creamy cheesecake and topped with a sweet strawberry topping. Learn how to make this easy and impressive recipe
Ingredients
Shells:
- 7 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 ½ tablespoons granulated sugar
- â…“ cup butter, melted
Cheesecake:
- 8 ounces cream cheese, room temperature
- 3 tablespoons cheesecake instant pudding mix
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- ½ cup chopped strawberries
- ¾ cup strawberry glaze
Instructions
- Prepare the Shells: Preheat the oven to 400 degrees F (204°C). Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine. Using a 3 ¾ inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell. Using a fork, prick each circle 6 to 7 times on both sides. Using a brush, coat each circle with melted butter and then coat in the graham cracker crumbs. Fold the shell in half and form a seam in the middle. Flip a cupcake pan upside down and stagger the shells between the cups. Bake for 11 minutes until the edges are brown and stiff. Remove from the oven and leave to cool in the cupcake pan.
- Make the Cheesecake Filling: Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Add in the pudding mix, ½ cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated. Add in the remaining heavy cream and beat until smooth and fluffy. Fill the piping bag with the cheesecake filling.
- Fill the Shells: Pipe the cheesecake filling into the cooled taco shells.
- Prepare the Topping: Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine.
- Assemble and Serve: Spoon the topping on the cheesecake tacos. Serve immediately
Recipe Summary and Q&A
Q: Can I make these cheesecake tacos ahead of time?
A: It’s best to assemble the tacos right before serving for optimal crispiness. However, you can prepare the taco shells and cheesecake filling ahead of time and store them separately in the refrigerator.
Q: Can I freeze these cheesecake tacos?
A: It’s not recommended to freeze these cheesecake tacos, as the texture of the taco shells may be affected.
Q: Can I use a different type of cookie crumbs for the shells?
A: While graham cracker crumbs are classic for cheesecake crusts, you can experiment with other types of cookie crumbs, such as chocolate sandwich cookies or digestive biscuits.