Creative and Delicious: Cheesecake Tacos
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
Scale
Shells:
- 7 9-inch tortilla shells
- 1 cup graham cracker crumbs
- 1 ½ tablespoons granulated sugar
- ⅓ 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